Recipe
Dessert
Coconut-Topped Custard Dessert
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (2.9 oz) pkg cook-and-serve custard mix | ||
| 2 c. Westsoy vanilla soymilk | ||
| ¼ tsp. Hy-Vee ground nutmeg, divided | ||
| ¼ c. Hy-Vee shredded coconut, toasted and divided |
Directions
- Prepare custard according to package directions using soymilk. Pour into 4 small dessert dishes. Refrigerate at least 1 hour.
- Top with nutmeg and coconut and serve.
Nutrition facts
Servings
160 Calories per serving
Amounts Per Serving
- Total Fat: 2.5g
- Cholesterol: 0mg
- Sodium: 190 mg
- Total Carbohydrates: 32g
- Protein: 3g
Daily Values
0%
Vitamin A 6%
0%
Vitamin C 0%
0%
Iron 4%
0%
Calcium 15%
Recipe Source:
Hy-Vee HealthMarket.