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Pumpkin, Coconut, & Maple Custard Cups

Michelle Tam
  • 115 minutes
  • Serves 10

INGREDIENTS

3/4 cup

Pumpkin puree, canned

4

Eggs, large

1 1/4 cups

Coconut milk, full-fat

1/2 cup

Color maple syrup, grade A dark

1 tsp

Cinnamon, ground

1/4 tsp

Diamon crystal brand kosher salt

1/2 tsp

Nutmeg, ground

1/2 tsp

Vanilla extract

1/2 cup

Coconut flakes, toasted