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Print this Recipe    Thai Coconut Custard

Thai Coconut Custard

1 1/2 cups canned coconut milk
6 eggs, beaten
3/4 cup palm sugar or brown sugar
1/2 teaspoon salt

Beat everything together. Cook, stirring, in double boiler til it
resembles soft scrambled eggs. Pour into small casserole dish.
Bake at 350F for 30 minutes, then brown under broiler.

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