Coconut Custard - Master Cookbook Recipe # 12

Name: Coconut Custard - Master Cookbook Recipe # 12
Prep time: 5 min
Total time: 5 min
Yield: 1 to 2 Ramekins
Cuisine: Southern
Ingredients: 1 Tbsp salted butter, melted; 1 Tbsp sugar; 1 medium or large egg; 1/8 cup buttermilk; 1/4 tsp vanilla extract; 1/8 cup sweetened flaked coconut; Cooking spray

“Creating a classic old-fashioned dessert in the air fryer is incredible. You can prepare individual portions in just a few minutes. Each bite will make you feel as if your mom is right there in your kitchen! It will truly be a blessing.”, Tammy

This is recipe #12 in Tammy’s Master Cookbook.

Prep time: 5 minTotal time: 5 min

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Ingredients

1 Tbsp salted butter, melted
1 Tbsp sugar
1 medium or large egg
1/8 cup buttermilk
1/4 tsp vanilla extract
1/8 cup sweetened flaked coconut
Cooking spray

Instructions

Prep Ramekin: Spray your ramekin thoroughly with cooking spray to prevent sticking.
Mix Custard: In a small bowl, whisk together the melted butter, sugar, egg, buttermilk, and vanilla extract until well combined.
Layer: Place the sweetened flaked coconut into the bottom of the ramekin.
Combine: Pour the custard mixture over the coconut.
Air Fry: Place the ramekins in the air fryer. Cook at 310°F for 16 minutes.
Check for Doneness: Insert a fork into the center. If there is still runny milk or egg, cook for an additional 4 minutes at 280°F.
Conventional Oven Method: Place the ramekins on a baking sheet and bake at 350°F for 30 minutes.

Notes

Individual Portions: This recipe is perfect for when you want a quick, homemade sweet treat without making a whole pie.
The Coconut Rise: As it cooks, the coconut often floats toward the top, creating a lovely toasted crust over the creamy custard.
Serving Tip: These are delicious served warm, but they also set up beautifully if chilled in the refrigerator for an hour before eating.