Coconut Milk Custard

Yields8 ServingsCook Time20 mins

A beautiful dairy-free alternative to a traditional custard.

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)

Crack the eggs and flour into a bowl and whisk

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

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

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

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.

Nutrition Facts

8 servings

Serving size

Serves: 2

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Coconut Milk Custard