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A beautiful dairy-free alternative to a traditional custard.

RatingDifficultyBeginner

Yields2 Servings
Cook Time20 mins

 2 free range eggs
 500 ml coconut milk
 1 tsp vanilla powder
 2 tbsp Changing Habits Rapadura Sugar (or preferred sweetener)
 0.25 cup coconut flour sifted or more (thicken to preference)
 1 tbsp Changing Habits Coconut Oil (optional)

1

Crack the eggs and flour into a bowl and whisk

2

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

3

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

4

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

5

Return 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.

Ingredients

 2 free range eggs
 500 ml coconut milk
 1 tsp vanilla powder
 2 tbsp Changing Habits Rapadura Sugar (or preferred sweetener)
 0.25 cup coconut flour sifted or more (thicken to preference)
 1 tbsp Changing Habits Coconut Oil (optional)

Directions

1

Crack the eggs and flour into a bowl and whisk

2

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

3

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

4

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

5

Return 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.

Coconut Milk Custard
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