Coconut Custard/Ice Cream

This custard is super easy to make. This recipe is for a small batch since it's mostly for my daughter. I bake it in a disposable mini loaf pan. You can use ramekins too.

1 egg
1/6 cup sugar
dash salt
3/4 tsp vanilla
3/4 cup coconut milk (I use 1/3 Nutiva Coconut Manna + 1 cup water to get the milk and then just use the 3/4 cup, but if you have a safe coconut milk I'm sure you can use it)

Mix the egg, sugar, salt and vanilla. Whisk in the coconut milk. Put into a mini loaf pan and place the pan inside another, larger pan. Fill the larger pan with water so that it reaches to the middle of the mini pan. Bake for 1 hour in a preheated 325 oven or until it looks set. Serve warm or cold.

For Ice Cream:
Let the custard cool in the fridge. Remove the crust on top unless you prefer the shredded coconut in the ice cream. Blend it until it's smooth and then put it in to an ice cream machine.