Caribbean Coconut Custard

It's a wow dessert! A great follow up to jamaican jerk pork.

Place eggs , yolks , sugar , water and butter into a food processor and whirl until well combined.

Add coconut.

Whirl just to mix.

Set a 5-6 cup ring mold in a larger rimmed baking pan , at least 2 inches deep.

Pour egg mixture into mold.

Place both pans in a 350 oven.

Fill bottom pan with boiling water to halfway up the sides of the mold.

Bake until custard jiggles only slightly when shaken , about 50 minutes.

Lift mold from water and place on rack.

Let cool completely.

Invert a plate on top and invert custard onto plate.

Lift off mold.

Serve or cover and chill for up to 2 days.

Cut into wedges and serve with pineapple.

eggs, egg yolks, sugar, water, butter, coconut, pineapple