Coconut Custard

5 eggs
3/4 to 1 cup sugar
2 cups milk
1/2 cup half-and-half
1 teaspoon vanilla
1 cup unsweetened shredded coconut

Heat oven to 350°F. 

In a large mixing bowl, beat eggs well, then add the sugar, milk, half-and-half, and vanilla.  Stir in the coconut.  Pour the custard into a two-quart casserole dish and bake for 35 to 45 minutes, until the center is set.  If the top looks like it's getting too dark, cover the dish with foil.  Serve warm.


From Alicia Paulson's blog, Posie Gets Cozy