Slow Cooker Coconut Custard Directions:
Lightly coat the inside of a 6-quart slow cooker with cooking spray.
Whisk the eggs in a large mixing bowl until completely blended and slightly frothy.
Add the sweetened condensed milk and coconut milk and whisk gently until completely smooth.
Stir in ½ cup of the shredded coconut.
Pour the custard mixture into the prepared slow cooker and allow any large surface bubbles to settle.
Sprinkle the remaining ¼ cup shredded coconut evenly over the top.
Cover and cook on LOW for 2½–3½ hours, checking at 2½ hours, until the edges are set and the center is just slightly wobbly when gently jiggled.
Turn off the slow cooker, remove the lid, and let the custard cool for at least 30 minutes.
For clean slices, cool to room temperature and refrigerate for 1–2 hours before serving.
Cut or scoop into portions, keeping the lightly toasted coconut topping on each serving.
WW Points Calculation:
Fat-free sweetened condensed milk: 38 points
Light coconut milk: 14 points
Eggs: 0 points
Unsweetened shredded coconut: 16 points
Cooking spray: 0 points
Total: 68 points
Points Information:
Servings: 12
Points per serving: 6 points
Nutrition Information:
Calories: 140
Protein: 4 g
Carbohydrates: 15 g
Fat: 6 g
Fiber: 1 g
Sugar: 12 g
Sodium: 55 mg
I'm waiting for your comments! Enjoy!
