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Coconut Custard 


      Yield: 8 Servings


      4    eggs

      2 c  milk

      1 c  (or flaked coconut),Shredded

    1/3 c  all-purpose flour

      3 T  butter,softened

      1 t  vanilla extract

    1/4 t  salt

    1/2 c  honey

Place all ingredients except honey in a blender or food processor.

Blend until combined.  With blender or processor running, slowly pour

in honey mixing to combine. Spray eight (4-ounce) custard cups with

nonstick cooking spray. Divide mixture evenly into cups. Place cups on

cookie sheets. Bake at 325F oven for 30-35 minutes or until coconut is

lightly browned.



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