EASY COCONUT VANILLA CUSTARD
Ingredients: 2 cups heavy cream
1 cup unsweetened coconut milk
1 cup of Splenda
4 eggs
1 vanilla bean OR 1 tsp. vanilla extract
How To Prepare: In a saucepan mix the eggs, cream and coconut milk with a whisk until blended. Whisk in the Splenda and then scrape the insides of the vanilla bean into the pan (or add the vanilla extract). Place over VERY low heat and whisk continuously just until the mixture comes to a boil. This can take a long time so be patient or you'll get lumps. Remove from heat and pour into individual bowls for portion control and refrigerate. Thickens as it cools. You can serve this with a dollop of whipped cream and a few fresh berries for a very elegant LC dessert.
Number of Servings: 4-6

This is my favourite. I usually beat the mixure with a wisk before putting in the fridge to make it creamier