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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Caribbean >> Rest Caribbean

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place eggs, yolks, sugar, water and butter into a food processor and whirl until well combined. | 2. Add coconut. | 3. Whirl just to mix. | 4. Set a 5-6 cup ring mold in a larger rimmed baking pan, at least 2 inches deep. | 5. Pour egg mixture into mold. | 6. Place both pans in a 350* oven. | 7. Fill bottom pan with boiling water to halfway up the sides of the mold. | 8. Bake until custard jiggles only slightly when shaken, about 50 minutes. | 9. Lift mold from water and place on rack. | 10. Let cool completely. | 11. Invert a plate on top and invert custard onto plate. | 12. Lift off mold. | 13. Serve or cover and chill for up to 2 days. | 14. Cut into wedges and serve with pineapple. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
egg	2			143.0	0.72	12.56	9.51
egg yolk	10			547.4	6.103	26.962	45.118
sugar	2	cups		1611.96	403.19199999999995	0.0	0.0
water	1 1/2	1/2		0.0	0.0	0.0	0.0
butter	1/4	cup	cut	342.0	15.714	10.686	28.8
coconut	1 1/4	cups	sweetened shredded	484.5	55.0906	3.3256	29.7394
pineapple	1		peeled cored cut	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.