SW recipe: Baked coconut and passion fruit custards


4 passion fruit
4 large eggs*
175ml reduced-fat coconut milk (shake the can before opening to avoid separation)
3 level tbsp sweetener granules


Preheat the oven to 150°C/fan 130°C/gas 2. Scoop the pulp from 2 passion fruit into a small sieve set over a bowl. Rub the juice through the sieve using a spatula or the back of a spoon, discarding the seeds left in the sieve. Break the eggs into a mixing bowl and whisk lightly with a fork. Whisk in the coconut milk, sieved passion fruit juice and the sweetener, then strain the mixture into a jug.

Pour the coconut mixture into 4 x 125ml ovenproof ramekins and arrange them in a small, deep roasting tin. Pour enough boiling water into the tin to come halfway up the sides of the ramekins and bake for 15-20 minutes or until just set but still wobbly in the centre.

Carefully remove the ramekins from the hot water, leave to cool, then cover and chill for at least 2 hours or overnight until set. Halve the remaining passion fruit and scoop the pulp on to the custards to serve.


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If you are hungry you need to eat. Depriving your body of food will just see you miserable and maybe even grabbing the high fat, high sugar foods instead. And that’s really not going to help.

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With so many slimming world meals that can be adapted to your lifestyle. From batch cooking and making the most of your time by using the slow cooker. Our aim is to develop healthy recipes that can fit into any diet you are following. With a strong emphasis on budget family meal recipes with a good dollop of motivation and self-belief.

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