Before filling with water, check to make sure your ramekins fit in your baking dishes.
Fill baking dishes half way with hot water. Place in preheating oven while you mix your custard.
In a bowl, mix the eggs until thoroughly beaten, then add in the coconut milk, honey, vanilla, and sea salt. Mix gently until mixed.
Carefully pour the egg-coconut mixture into the hot ramekins in the water bath, filling ramekins 3/4 full.
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.
Top with coconut milk whipped cream and blueberries if desired.
Creamy Paleo Coconut-Vanilla Baked Custard
Amount Per Serving (4 g)
* Percent Daily Values are based on a 2000 calorie diet.
Recipe by Cara Comini of Health Home and Happiness. Visit us at healthomeandhappiness.com