Coconut Custard
Rich, creamy, and lusciously divine this low histamine coconut custard is quite the morning delight. Tart berries and golden shreds of coconut strike a lovely contrast atop the smooth and sweet custard harboring hints of sea salt and cardamom.
Ingredients
- 1 ½ cups Coconut Cream
- 13 ½ fluid ounces Coconut Milk, Canned
- 1 cup Applesauce
- 5 individual Egg Yolk
- 1 tablespoon Maple Syrup
- ¼ cups Coconut Flour
- ¼ cups Arrowroot
- ½ teaspoons Sea Salt
- ¼ teaspoons Cardamom, Ground
- 1 cup Coconut, Flakes, Toasted
- ½ cups Blackberries
- ½ cups Blueberries
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- In a mixing bowl whisk together coconut cream, coconut milk, applesauce, egg yolks and maple syrup.
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Make From Frozen Serving Day Directions
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- In a mixing bowl whisk together coconut cream, coconut milk, applesauce, egg yolks and maple syrup.
- In another bowl combine coconut flour, arrowroot powder, sea salt and cardamom.
- Whisk dry ingredients into wet ingredients until mixture is smooth.
- Pour into a 9x13 baking dish.
- Bake at 350 for 45-50 minutes until set. Mixture will continue to set as it cools.
- Sprinkle toasted coconut flakes on top of custard.
- Top with berries and enjoy warm or room temp.