Earthy Delights Recipe

Pawpaw Custard

Pawpaw Custard
Fresh pawpaws are so custardy-good on their own, that it just plain makes sense to add eggs and make a real custard! Grated coconut adds texture and turns this dessert into a tropical dream.


1 cup fresh pawpaw pulp
2 oz grated coconut
1ΒΌ cup half and half
1 tsp pure vanilla
3 eggs, beaten
1 dash salt
2 oz sugar


Mix the pawpaw pulp with the grated coconut.

Butter an ovenproof baking dish and layer pawpaw/coconut mixture on the bottom.


Heat the half and half until bubbles form and stir in the vanilla.

Beat the eggs with the salt and sugar. While beating continually, slowly add the the half and half to the egg mixture.


Pour the custard mixture over fruit and place the baking dish in a pan of hot water. Bake 375 F for 30 minutes or until custard is set.