pumpkin coconut custard
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
1 can canned pumpkin unsweetened1 can unsweetened coconut milk2 large eggs4 packets stevia1/3 c cocoa powder1 t cinnamon1 t sea salt1 t vanilla
mix dry ingredients and set aside.
preheat oven to 350.
beat eggs and vanilla. stir in pumpkin and spices. stir in coconut milk. pour into ramekins and put into a tray. fill tray with boiling water to 1 in around the sides of the ramekins. bake at 350 for 25 minutes until the centers are still jiggly. remove from oven and cool on a rack. serve warm or chilled.
Serving Size: 3 servings
Number of Servings: 3
Recipe submitted by SparkPeople user SOFTTHINGS.
preheat oven to 350.
beat eggs and vanilla. stir in pumpkin and spices. stir in coconut milk. pour into ramekins and put into a tray. fill tray with boiling water to 1 in around the sides of the ramekins. bake at 350 for 25 minutes until the centers are still jiggly. remove from oven and cool on a rack. serve warm or chilled.
Serving Size: 3 servings
Number of Servings: 3
Recipe submitted by SparkPeople user SOFTTHINGS.
Nutritional Info Amount Per Serving
- Calories: 420.3
- Total Fat: 26.7 g
- Cholesterol: 123.3 mg
- Sodium: 601.8 mg
- Total Carbs: 28.9 g
- Dietary Fiber: 13.1 g
- Protein: 6.5 g
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