Coconut Custards

Directions

1. 1
   Preheat oven to 350.Spread coconut in a single layer on a baking sheet.
2. 2
   Toast in oven for 8-10 min until lightly brown.
3. 3
   Set aside 2 tbsp for garnish.
4. 4
   In a small pot over medium heat cook milk,sugar stirring often until sugar dissolves and mixture begins to bubble around the edges.
5. 5
   Remove from heat and add the coconut, stir.
6. 6
   Cover tightly and let stand 15 minutes.
7. 7
   In a large bowl sprinkle gelatin over a 1/4 cup of cold water.
8. 8
   Let soften this will take about 5 minutes.
9. 9
   Strain warm coconut mixture through a fine mesh sieve into gelatin mixture.
10. 10
    Whisk until gelatin dissolves then whisk in the half and half, salt and vanilla.
11. 11
    Divide into 4 ramekins and refrigerate until set, 3 hours.
12. 12
    When ready , unmold and sprinkle the reserved coconut on top.
13. 13
    212 calories per serving.