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Coconut Custard

<p>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.</p>
8 Servings Recipe By

Ingredients

  • 1 1/2 cups Coconut Cream
  • 13 1/2 fluid ounces Coconut Milk, Canned
  • 1 cup Applesauce
  • 5 individual Egg Yolk
  • 1 tablespoon Maple Syrup
  • 1/4 cups Coconut Flour
  • 1/4 cups Arrowroot
  • 1/2 teaspoons Sea Salt
  • 1/4 teaspoons Cardamom, Ground
  • 1 cup Coconut, Flakes, Toasted

Serving Day Ingredients

  • 1/2 cups Blackberries
  • 1/2 cups Blueberries

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 1/2 cup custard w/ 1/8 cup berries
  • 416 Calories
  • 26g Total Fat
  • 22g Sat Fat
  • 0g Trans Fat
  • 115mg Cholesterol
  • 155mg Sodium
  • 44g Total Carb
  • 3g Fiber
  • 31g Total Sugars (Includes 1g Added Sugars)
  • 5g Protein
  • 21 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. In a mixing bowl whisk together coconut cream, coconut milk, applesauce, egg yolks and maple syrup.
  2. In another bowl combine coconut flour, arrowroot powder, sea salt and cardamom.
  3. Whisk dry ingredients into wet ingredients until mixture is smooth.
  4. Pour into a 9x13 baking dish.
  5. Bake at 350 for 45-50 minutes until set. Mixture will continue to set as it cools.
  6. Sprinkle toasted coconut flakes on top of custard.
  7. Top with berries and enjoy warm or room temp.

Freeze For Later Cooking 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?

  1. In a mixing bowl whisk together coconut cream, coconut milk, applesauce, egg yolks and maple syrup.
  2. In another bowl combine coconut flour, arrowroot powder, sea salt and cardamom.
  3. Whisk dry ingredients into wet ingredients until mixture is smooth.
  4. Divide among indicated number of 9x13 baking dishes.
  5. Bake at 350 for 45-50 minutes until set. Mixture will continue to set as it cools.
  6. Allow custard to cool completely.
  7. Divide custard between allocated number of cups, top with toasted coconut flakes, cover and freeze.

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.

  1. Thaw: In fridge
  2. Serve cool or warm in microwave for 20-30 seconds.
  3. Top with berries and enjoy!

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