Coconut Custard

Course : Custards
Serves: 1
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1/2 stick Margarine softened
2 tablespoons flour
1 cup milk
2 large eggs
1 can coconut
1 cup sugar
1 teaspoon vanilla -- (optional)

Preparation / Directions:

Cream margarine and sugar. Add eggs one at a time and beat well after each. Add flour alternately with milk. Stir in coconut and vanilla. Pour into a greased 8 x 8-inch or 6 x 10-inch baking dish. Bake at 350 degrees for 45 minutes or until tests done. This recipe may be doubled or tripled, using only one can or more if you like. Diane Geary


Nutritional Information:

2936 Calories (kcal); 196g Total Fat; (57% calories from fat); 34g Protein; 286g Carbohydrate; 407mg Cholesterol; 845mg Sodium

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