Coconut Custard (Satterly) Recipe

Ingredients

2 cup hot water
1 cup shredded coconut
3/4 cup sugar
1/2 cup shortening
4 tbsp cornstarch
1/2 cup flour
1 tsp salt
2 tsp vanilla extract


Directions

Combine water & coconut. Let stand for 20 minutes. Blend at high
speed for a few seconds. Add the rest of the ingredients. Blend till
well mixed. Pour into a greased glass dish. Bake at 350F for 60-70
minutes. Cool on a wire rack & then chill in the fridge.

Recipe by Mark Satterly


Servings: 8 servings

 

 

Coconut Custard (Satterly) Recipe brought to you by Recipe Ideas


Categories: Fruit


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The truth of the matter is, the most ancient recipe discovered, according to academics are some stone tablets in Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel blissful.

As we move into The time of the romans around 25BC a roman called Apicius created a few scripts showing how to cook the recipes cooked by wealthy Romans. In his scrolls, he tells us how the meals of wealthy Romans were separated into hors d`oeuvre, main course and afters, a very modern way of dining. Aspicius describes how the ancient chefs made use of many different herbs and spices, including some familiar names such as bay, fennel and asafoetida.

During the next few centuries, the families of Europe strove to serve up the most exotic banquets, and consequentially cooks and their recipes were much in demand. Even so, it wasn`t until the nineteenth century that formal cookery and cookery books really came of age. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, dedicated years of their lives to collating, verifying, and writing down recipes for their fellow cooks to enjoy.

By the advent of the 20th century, cookbooks were greatly in demand due to better eduction, people having more free time and having more disposable income.

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We hope you enjoy this Coconut Custard (Satterly) recipe.

 


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