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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (224g) Recipe makes 4 servings |
||
| Calories 468 | ||
| Calories from Fat 244 | (52%) | |
| Amount Per Serving | %DV | |
| Total Fat 27.1g | 41% | |
| Saturated Fat 19.8g | 98% | |
| Monounsaturated Fat 3.7g | ||
| Polyunsaturated Fat 1.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 317mg | 105% | |
| Sodium 451mg | 18% | |
| Potassium 213mg | 6% | |
| Total Carbohydrate 47.3g | 15% | |
| Dietary Fiber 2.4g | 9% | |
| Sugars 44.9g | ||
| Protein 12.4g | 24% | |
Ingredients
- 1 1/2 cups coconut milk
- 6 eggs, beaten
- 3/4 cup palm sugar
- 1/2 teaspoon salt
Directions
1
Beat everything together.2
Cook, stirring, in double boiler until it resembles soft scrambled eggs.3
Pour into small casserole dish.4
Bake at 350F for 30 minutes, then brown under broiler.
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- Course > Desserts
- Main Ingredient > Eggs/Dairy
- Main Ingredient > Fruit > Nuts > Coconut
- Cuisine > Asian > Southeastern > Thai
- Preparation > Time to Make > < 60 mins
- Preparation > Simple > 5 or Less Ingredients
- Preparation > Equipment > Oven
Featured Reviews for This Recipe
From: Christine Fisher
On Nov 8, 2000
tasty. you can substitute granulated sugar for the palm sugar.
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