Quick Coconut Custard with Berries the Editors of Publications International, Ltd.
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|
- 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.
|Calories from Fat||45 %|
|Total Fat||15 g|
|Saturated Fat||13 g|
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