Egg and Coconut Custard Jellies

Ingredients

• 4 large eggs
• 1/2 cup coconut milk
• 1/4 cup sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon vanilla extract

Directions

1. Preheat oven to 350°F (175°C). Grease a 9-inch (23-cm) pie plate with oil or butter.
2. In a large bowl, whisk together the eggs, coconut milk, sugar, cinnamon, nutmeg, and vanilla extract.
3. Pour the custard mixture into the prepared pie plate and bake for 35 minutes.
4. Remove from the oven and let cool for 10 minutes before transferring to the refrigerator to cool completely.
5. Once cool, cut into wedges and serve.

Interesting Facts

• Custard jellies have been around since the 16th century.
• They are a popular dessert in some parts of Asia.
• Coconut milk is a great dairy-free alternative to cow's milk.
• This recipe is gluten-free as it does not contain any wheat-based ingredients.