Toasted Coconut Custard

8 large eggs

2 tablespoons vanilla

2-4 packets of Stevia or Truvia (depending on how sweet you like it)

2/3 cup shredded coconut (you can add more or less depending how coconutty you like it)

1. Preheat oven to 350 degrees. On a baking sheet spread coconut out in one layer. Toast in the oven until it starts to brown. Remove from oven.

2. Beat eggs in a bowl with vanilla and stevia. Add toasted coconut.

3. Use Pam/pan spray to coat a pyrex glass baking dish. (A pie dish or smaller will be appropriate in size. You also will need to be able to sit this glass dish inside a roasting pan so find one that is small enough to work but also has sides that are higher then 1". Its ok if your custard is thick/deep, it will just take longer to cook.)

4. Once glass dish is sprayed with Pam, pour the egg/coconut mixture in. Set glass baking dish into the roasting pan and set on the rack of the oven. Using a pitcher (or coffee pot) pour water into the baking dish until it comes at least 1/2 way up the sides of the glass baking dish. This helps the custard to cook evenly and not burn on the sides. Cook custard until a toothpick or knife inserted into the middle of the custard (all the way to the bottom) comes out without chunks of wet egg on it.

ENJOY!!