King George IV Inn

Charleston, South Carolina

Specialty Recipe

Coconut Custard

Ingredients

2 eggs

12 ounces sweetened condensed milk

3 cups whole milk

1 cup unsweetened or fresh coconut

2 cups strawberries

1/2 lemon

1/2 cup sugar

Beat eggs, and add condensed milk, whole milk, and coconut; stir. Butter 5 souffle dishes and fill almost to top. Place in pan with 1/2 inch water. Bake at 350 degrees for 20 to 25 minutes. Refrigerate 3 to 4 hours. Puree strawberries, juice from half of lemon, and sugar. Decorate plate with strawberry sauce. Place custard in center. Garnish with berries and fresh mint.

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