This recipe is adapted from the book,Eat Fat, Lose Fat by the authors of the Nourishing Traditions cookbook, Dr. Mary Enig and Sally Fallon. In this recipe I'm using coconut milk and coconut sugar, which explains the brown color of the custard. I've also accompanied the custard with a coconut crisp and fresh Mango.
Butter 4 custard cups and divide the mixture evenly in each cup. Place the cups in a baking pan and fill with hot water, about 1/2 way up the sides of the cups and bake for 30-35 minutes or until custard is set.
To make the coconut crisps (or Coconut Sprinkles as in the Eat Fat, Lose Fat book) set the oven to 200 degrees Fahrenheit. Mix together the desiccated coconut and the maple syrup. Pour onto a parchment lined baking sheet and with a spoon spread evenly, patting down to form a thin 10 or 12 inch round sheet of coconut.
Bake 45 minutes to an hour or until coconut is dried. Remove from oven and cool on a rack. Break apart with your hands and save aside some nice pieces to garnish your custard with and adding mangoes if you like . The remaining crisps will store nicely in a glass jar to be used for crushing over yogurt or ice cream or just plane snacking. Enjoy!