1 gluten free baguette, torn into 1 inch pieces
2 large eggs
1 cup coconut milk
2 teaspoons pure vanilla extract
¼ teaspoon kosher salt
6 tablespoons unsweetened coconut flakes
non-stick cooking spray
Preheat the oven to 350 degrees.
Spray four 6 ounce ramekins with cooking spray. Divide the baguette evenly among the ramekins.
In a mixing bowl, whisk together the eggs, coconut milk, coconut sugar, vanilla, and salt. Pour the mixture over the bread. Top each ramekin with 1½ tablespoons of coconut flakes.
Place the ramekins in a 9 inch metal cake pan. Pour enough hot water to come an inch or two up the sides of the ramekins. Bake for 20 – 25 minutes or until the custard is set.