Ingredients
Scale
- 1 cup coconut milk
- 1 cup milk
- 1 cup sugar
- 1/2 cup cornstarch
- 1/4 teaspoon salt
- 3 eggs
- 1/4 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/2 cup pistachios, chopped
- 1/2 cup shredded coconut
- Powdered sugar for dusting (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease a cake pan.
- In a saucepan, whisk together coconut milk, milk, sugar, cornstarch, and salt over medium heat until thickened.
- In a bowl, beat the eggs, then add the melted butter and vanilla, mixing well.
- Gradually add the warm milk mixture to the egg mixture, whisking continuously.
- Stir in pistachios and shredded coconut.
- Pour the batter into the prepared pan and bake for 25-30 minutes until the top is set.
- Let cool, dust with powdered sugar if desired, and serve.
Notes
Tempering the eggs slowly prevents curdling. Toasting the nuts and coconut enhances flavor.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 70mg