Quick Coconut Custard with Berries

Quick Coconut Custard with Berries

Quick Coconut Custard with Berries


Makes 4 servings


1 cup unsweetened coconut milk
1 cup fat-free (skim) milk
1 package (3 ounces) sugar-free cook-and-serve vanilla pudding mix
1/2 teaspoon almond extract
1-1/2 cups blueberries, fresh or frozen
4 large strawberries, hulled and thinly sliced
Mint leaves for garnish


  1. Combine coconut milk and milk in medium saucepan; stir. Add pudding mix and cook according to package directions. Remove from heat. Stir in almond extract. Divide 1 cup blueberries among 4 small dessert dishes. Pour pudding mixture over blueberries. Cool 10 minutes. Cover and refrigerate 3 hours or until set. When ready to serve, top with remaining blueberries and strawberries. Garnish with mint leaves.

Nutritional Information

Calories 274
Calories from Fat 45 %
Total Fat 15 g
Saturated Fat 13 g
Cholesterol 1 mg
Carbohydrate 35 g
Fiber 3 g
Protein 4 g
Sodium 148 mg

Dietary Exchange

Starch 1
Fruit 1
Fat 3

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