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Coconut Milk Custard

Coconut Milk Custard


October 30, 2015

Coconut Milk Custard 1 0 5 1

A beautiful dairy-free alternative to a traditional custard.

  • Cook: 20 mins
  • 20 mins

    20 mins

  • Yields: Serves: 2


2 free range eggs

500 ml coconut milk

1 tsp vanilla powder

2 tbsp Changing Habits Rapadura Sugar (or preferred sweetener)

1/4 cup coconut flour sifted or more (thicken to preference)

1 tbsp Changing Habits Coconut Oil (optional)


1Crack the eggs and flour into a bowl and whisk

2In a medium saucepan, combine all other ingredients and heat until almost boiling

3Remove from heat and slowly add the milk mixture to the eggs, whisk vigorously

4Return the mixture to the saucepan over low heat and simmer until thick

5Return to the mixing bowl to whisk out any lumps or pop in the blender or food processor and blend to get out any additional lumps, enjoy! Warm or cold.


1 Review


September 23, 2016

We are also egg free (daughters are intolerant). Do you think chia seeds would work as a repkacement? And what about cornflour. Would love feedback before using my organic ingredients.

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