Coconut Custard

• 1 cup shredded coconut
• 1 (14 oz) can sweetened condensed milk
• 1 cup 2% milk
• 2 eggs

1. Preheat the oven to 350°F.

2. Place all ingredients in the bowl fitted with the kneading/crushing blade and mix at speed 11 for 1 minute. If necessary, bring the mixture to the center using a spatula and mix for another 30 seconds.

3. Pour the mixture into 6 ramekins. Place ramekins in a baking pan and carefully pour boiling water into the pan until it comes halfway up the sides of the ramekins. Bake for 30-40 minutes or until custards are set when gently shaken. Remove custards from water bath. Serve warm or refrigerate and serve cold.