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King George IV Inn

Charleston, South Carolina

Specialty Recipe

Coconut Custard

Ingredients
2 eggs
12 ounces sweetened condensed milk
3 cups whole milk
1 cup unsweetened or fresh coconut
2 cups strawberries
1/2 lemon
1/2 cup sugar

Beat eggs, and add condensed milk, whole milk, and coconut; stir. Butter 5 souffle dishes and fill almost to top. Place in pan with 1/2 inch water. Bake at 350 degrees for 20 to 25 minutes. Refrigerate 3 to 4 hours. Puree strawberries, juice from half of lemon, and sugar. Decorate plate with strawberry sauce. Place custard in center. Garnish with berries and fresh mint.

  • You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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