“I hope there’s pudding!”
~ J.K. Rowling,
This is a simple, satisfying and yummy dessert. It makes a firm custard, which would be very suitable as a pie crust filling. Coconut Custard is dairy-free, gluten-free and sugar-free, and high in protein and good fats. Plus it tastes delicious!
This custard can be served straight from the oven for a warming treat, or it can be easily sliced into squares when cold. If you’re on a restricted diet, diabetic, or following a low carb or paleo way of eating it is lovely to be able to have dessert that fits your eating guidelines.
If you prefer a softer custard, omit two eggs.
6 eggs, 2 x 270ml cans of coconut milk, 2 tablespoons of Natvia or if you are fine with sugar use a sweetener of your choice up to 2/3 cup (I’ve used maple syrup, palm sugar and caster sugar – all work well), 1 teaspoon of vanilla, nutmeg (freshly grated if possible), a little vegetable or coconut oil for greasing your dish.
Preheat your oven to moderate (160 degree celcius fan-forced or 180 degree oven – 350 degrees fahrenheit).
Break the eggs into a large bowl, add the coconut milk, vanilla and sweetener and whisk together well until combined.
Grease a 4 cup capacity serving bowl. Pour the custard mixture into the bowl and then sprinkle or grate some nutmeg over the top. Place the bowl into a baking tray with high sides. Pour hot water into the baking tray to come half-way up the side of the custard bowl.
Place in oven for 30 minutes or until set and golden brown on top.
Serve on it’s own, or with fresh or canned fruit. We used tinned lychees with fresh blueberries – a very delectable combination!