Coconut Custards

1 can (13½ ounces) unsweetened coconut milk ²∕³ cup heavy cream ½ teaspoon pure vanilla extract ¼ teaspoon coconut extract ½ cup unsweetened shredded coconut 2 large eggs 4 large egg yolks ½ cup granulated sugar ¼ teaspoon table salt

Nutritional information per serving: Calories 543 (71% from fat) • carb. 32g • pro. 8g • fat 44g • sat. fat 32g • chol. 370mg • sod. 232mg • calc. 63mg • fiber 1g

Preheat oven to 300°F. Pour 1 inch of water into a 9-inch square pan. Put the coconut milk, cream, extracts and coconut into a saucepan and bring just to a boil. Simmer for about 10 minutes. Remove from heat and let steep for an additional 10 minutes. Put the eggs, egg yolks, sugar and salt into the blender jar. Blend on Low for about 45 seconds until eggs are light in color. Scrape the sides of the blender jar to ensure the mixture is homogenous. Pour the coconut mixture through a fine strainer and squeeze out any excess liquid from the shredded coconut. Discard coconut. Remove the pour lid from the blender cover. With the blender running on Low, very slowly pour the warm coconut mixture through the opening and run until fully blended. Allow the custard batter to sit for about 15 minutes. Spoon off the entire foam layer, until you can see the yellow custard. Pour the batter into individual ovenproof custard cups. Carefully remove any remaining foam from the custards’ surface with a spoon.. Place individual custards into the prepared pan with water, wrap pan tightly with aluminum foil and place in oven. Bake for about 35 to 40 minutes until just set (the centers will still move slightly when shaken). Once cool to the touch, wrap each custard individually with plastic and refrigerate at least 2 hours before serving.