Kathryn King's coconut custard with blood orange sauce - Atlanta Magazine

Kathryn King's coconut custard with blood orange sauce - Atlanta Magazine

www.atlantamagazine.com

Experience Kathryn King's delicious coconut custard with a tangy blood orange sauce, as featured in Atlanta Magazine.

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Ingredients

  • 2/3 cup shredded coconut, sweetened or unsweetened
  • 2 cups whole milk
  • ½ vanilla bean or 1 teaspoon pure vanilla
  • 1/3 cup granulated sugar
  • 5 large egg yolks
  • 1 cup blood orange juice, room temperature, divided
  • 1 sheet gelatin or ½ teaspoon gelatin powder

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