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Dairy-Free Coconut Milk Custard is rich, creamy, and slightly sweet without too much sweetener.  Topping with fluffy non-dairy whipped coconut cream and tart-sweet blueberries makes a delicious dessert.



Creamy Paleo Coconut-Vanilla Baked Custard

Course: Dessert
Cuisine: Paleo
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 8 servings
Author: Cara Comini
Dairy-Free Coconut Milk Custard is rich, creamy, and slightly sweet.
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Ingredients

Instructions

  1. Preheat oven to 375 degrees.
  2. Before filling with water, check to make sure your ramekins fit in your baking dishes.
  3. Fill baking dishes half way with hot water. Place in preheating oven while you mix your custard.
  4. In a bowl, mix the eggs until thoroughly beaten, then add in the coconut milk, honey, vanilla, and sea salt. Mix gently until mixed.
  5. Carefully pour the egg-coconut mixture into the hot ramekins in the water bath, filling ramekins 3/4 full.
  6. Bake until no longer liquid (but they don't need to be solidly set- they will continue to set as they cool) in the center, about 30-40 minutes. Allow to cool. Serve warm, or cover and chill and serve chilled.
  7. Top with coconut milk whipped cream and blueberries if desired.
  8. Enjoy!
Nutrition Facts
Creamy Paleo Coconut-Vanilla Baked Custard
Amount Per Serving (4 g)
Calories 0
* Percent Daily Values are based on a 2000 calorie diet.

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