Ingredients:
4 eggs
2 cups milk
1 cup coconut, shredded, flaked
1/3 cup flour
3 tablespoons butter, softened
1 teaspoon vanilla
1/4 teaspoon salt
1/2 cup honey
Directions:
Place all ingredients EXCEPT honey in a blender or food processor; blend until combined.
With blender or food processor running, slowly pour in honey mixing to combine.
Spray eight(4-ounce) custard cups with nonstick cooking spray; divide mixture evenly into cups.
Place cups on cookie sheet; Bake at 325 F for 30 to 35 minutes or until coconut is lightly browned.
Servings: 8
Time preparation: 15 min.
Time total: 50 min.