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Here’s a fantastic way to fix the sweet tooth problem in a health conscious route. Light enough to eat with any topping or fantastic by itself. This recipe actually sprouted from wanting to find something creamy to put the Vanilla Berry Jam on. Can be easily modified for spicy (cinnamon, nutmeg) or sweet (fruit).
Most coconut custard recipes use dairy and extreme amounts of sugar but this paleo custard recipe eliminates all of that. You can even make it sugar free if you want to replace all of the honey with stevia!
I’ve even toyed around with this coconut milk custard recipe and made it in a pan and with different nut crusts, and they all have turned out amazing. You can always add a scoop of collagen or gelatin to pack this even more with protein and get an even smoother and creamier custard consistency. Your call!
If you end up making this, make sure to tag me! I want to see what you whip up. Use @dranthonygustin on Twitter and Instagram and #cooklikeag so I can see your style and repost.
- 4 eggs
- almond butter and cocoa powder for sweet
- cayenne and thai chili for spicy
- cinnamon, nutmeg and cloves for spicy
- vanilla berry jam for sweet
- Stevia drops (more/less to taste)
- 1/8 cup raw honey (more/less to taste)
- 1 can coconut milk
- 1 teaspoon vanilla extract or powder
OPTIONAL ADD INS
- Bring four eggs to room temperature. This step is important if you want a coconut milk custard that doesn't burn! Whisk together generously.
- On very low heat, add coconut milk, honey, vanilla and stevia to a pan and constantly stir until simmering.
- While vigorously whisking, very slowly combine coconut milk mixture into egg mixture.
- Fill baking pan 3/4 with water. Fill ramekins with custard mixture and place into pan. Should fill roughly six dishes. Bake at 350 until there is no jiggle left in the custard when shaken. This should be roughly 30-45 minutes. Remove and let cool then chill and enjoy. Tip: Try not to over bake here. The custard may become eggy and less smooth and creamy which completely kills the consistency of the dish.
by Anthony Gustin