Ingredients
Scale
- 1 can (13.5 oz) full-fat coconut milk
- 3/4 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup arrowroot powder
- pinch of salt
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, whisk together ¼ cup of arrowroot powder and a pinch of salt until well combined.
- In another bowl, whisk together one can of full-fat coconut milk, ¾ cup sugar, two large eggs, and one teaspoon of vanilla extract until everything is blended smoothly.
- Slowly pour the dry mixture into the wet mixture while whisking continuously.
- Pour the mixture into an oven-safe dish or individual ramekins and place them in a larger baking dish filled halfway with hot water.
- Slide your baking dish into the oven and bake for about 30-35 minutes or until set but slightly jiggly in the center.
- Let it cool before serving.
Notes
Store leftovers in an airtight container.
Reheat gently in microwave, covered.
Serve with fresh mango slices.
Use fresh coconut for richer flavor.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Method: Steam
Nutrition
- Calories: 250 kcal
- Sugar: 20g
- Sodium: 50mg
- Fat: 15g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 25mg