Chocolate and Coconut Custards
- 2 cups (500ml) milk
- 1/2 cup (115g) caster sugar
- 3/4 cup (120g) coarsely grated dark cooking chocolate
- 1/2 cup (45g) desiccated coconut
- 3 eggs
- Cocoa powder, to dust
- Preheat oven to 180°C. Heat the milk in a small saucepan until hot but not boiling.
- Meanwhile, mix the sugar, chocolate, coconut and eggs in a heatproof bowl until well combined.
- Slowly add the hot milk to the chocolate mixture, stirring until well combined.
- Divide the mixture into 4 x 1 cup (250ml) or 8 x 1/2 cup (125ml) ramekins or ovenproof dishes. Place the ramekins in a large baking dish. Pour enough water to come halfway up the sides of the ramekins. Bake for 35-40 minutes or until the custard is set. Remove the ramekins from the dish. Serve warm dusted with cocoa.
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