Sunday, November 28, 2010
2 Recipe #202: Coconut-Lime Custard with Lemongrass
>br clear="all">Tonight's recipe is a fun and healthy dessert with a mild flavor and a bit of tang.
Believe it or not, coconut, when consumed in moderation, is actually very healthy for you. You might be surprised to know that, in comparison with other plant-based sources of saturated fats, it's actually one of the few foods containing saturated fats that actually helps to suppress appetite and aid in weight loss. Coconut contains the "good" kinds of saturated fats that actually burn energy instead of storing it.
A lot of people try to lose weight by trying to avoid any and all kinds of fat, but in truth, your body actually needs healthy types of fat to help you lose (or maintain) your weight. When the body doesn't get enough fat, it will do everything it can to hold onto your existing body fat as a survival mechanism, instead of burning it off.
As of late, scientists and medical researchers have been conducting a lot of studies on the benefits of coconut, which in turn, has shifted the health and fitness community's perception of it to a large degree.
It's time for more people to start revising their thinking regarding coconut's nutritional value and health benefits, as it's certainly got a lot to offer. Did you know that, in addition to being a good source of energy, coconut is also good for your heart, stomach, intestinal tract, and kidneys, and can help build muscle mass?!
Surprise, surprise. :-D
Coconut-Lime Custard with Lemongrass
4 large eggs, beaten
2 Tbsp. honey
2 tsp. lemongrass powder
1 c. unsweetened, light/lowfat coconut milk (from a can)
2 Tbsp. freshly squeezed lime juice (or 1 1/2 Tbsp. if you like your custard less tart) (the juice of about 1 large lime)
1/8 tsp. salt, or to taste
4-5 c. water (for hot water bath)
Directions: Preheat oven to 375°F. In a blender, combine eggs, honey, lemongrass powder, passion fruit juice, lime juice, and salt, and blend on high speed until frothy and smooth, about 2-3 minutes. Pour liquid mixture into 4 ramekins. Place each ramekin into a rectangular 9" x 13" Pyrex glass dish. Fill dish with about 4-5 c. water until the ramekins are submerged to the halfway mark. Cook for 40-45 minutes. Carefully remove ramekins from hot water bath. Drain water from dish. Serve immediately, while custard is still hot.
Yield: 4 servings.