Coconut Custard (using honey)

4 eggs
2 cups milk
1 cup shredded or flaked coconut
1/3 cup all-purpose flour
3 tablespoons butter, softened
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 cup honey

Place all ingredients except honey in a blender or food processor. Blend until combined. With blender or 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 degrees F for30 to 35 minutes or until coconut is lightly browned.

Makes 8 servings
Award-winning dessert recipe from Lorain County Beekeepers Association, Ohio
Source: Pure Michigan Honey