Yes, pour the entire can. In fact, I have a recipe for coconut creme brulee which is here: http://healthfoodlover.com/hfl/2010/08/coconut-creme-brulee/ Thanks for sharing it! Can I ask how long does the cooked custard keep in the fridge? Dairy free coconut custard. Then turn off the heat. I love to infuse tea into the milk before making this. When I had my first son I couldn’t eat any dairy and coconut desserts were my savior. We have even more coconut milk recipes, but unlock the sweet and savory keys of coconut milk with some of our favorites below: Thai Green Curry Chicken Thighs. You can if that’s how you prefer it! Also the brightness of the egg yolks can affect the colour of the custard too. Place a piece of plastic wrap directly on top of the custard and cool to room temperature. How many servings does this make? Yes you definitely could make this custard into something similar to a Creme brulee in a water bath. Kind regards, That will prevent a thick skin layer from forming on top of the custard. I haven’t yet, but I’m planning on trying it today with maple sugar. Pour coconut mixture into pre-baked pie shell and sprinkle with coconut. Fill 6 custard cups with 2/3 cup of pumpkin mixture. Mix until smooth, then pour into individual ramekins. Which meant it had to be gluten free for Adam, lactose/dairy free for Kelsey and my mother-in-law, PLUS nut free AND chocolate free for my mother-in-law. Hi! sounds yummo! It will get thicker once refrigerated too. Let me know what you think of that. Pour custard from bowl into cooled crust; smooth top with a rubber spatula. Heat the coconut milk in a saucepan over medium heat, then pour into the egg mixture. Join the Facebook page & follow Health Food Lover on twitter. Pour everything including the cream and water in! This is really yum! thanks for the recipe! The process for making this simple low carb dessert couldn’t be easier. This custard is made with real eggs yolks making it rich in protein, lecithin and choline (named an essential nutrient by the Institute of Medicine, in 1998). Thanks for giving it a go Bobbie! Yum! Combining coconut milk, sugar, vanilla extract, prepared cornflour slurry in a saucepan. I used coconut milk instead of cream of coconut and bagged coconut flakes because they don't sell canned coconut flakes in syrup here. Having recently made the transition to vegan, I found myself craving a nice creamy custard. But how do you get yours that nice pale colour? THANK YOU I think it was more from the ability to actually eat something with the texture of custard than anything else. Do you know how much 400ml would convert to on cups or ounces? In a separate bowl, beat the egg yolks with a whisk. Thanks! Previous post: Recipe: Creamy Broth-Cooked ‘Baked’ Beans, Next post: Recipe: Dark Chocolate and Banana Lava Cakes (gluten-free, dairy-free, egg-free). My usual recipe is 3 cups of cool whip, 2 packs of vanilla pudding and 2 cups of milk to make a custard that I layer with graham crackers and fruit. I hope it goes well! Hi Katie, it sounds like you maybe didn’t cook it long enough. Required fields are marked *. Hi Michelle. A mellow, creamy vegan custard that is sure to please. This dairy free coconut custard is a creamy, dreamy dessert that coconut lovers will go nuts for. ), then you know that coconut is my jam. I’m even more happy to discover that I can make this in the vitamix so no stirring. That’s exactly what I meant! Slowly whisk heated coconut milk into egg mixture to temper it. Shake the coconut milk can well, and in another large bowl pour in half the coconut milk. It will be a bit thicker after chilling but that’s the only difference. Today’s coconut post? Pour the entire mixture back into the saucepan, and place over low … © Copyright: 2009-2012 Michelle Robson-Garth. It’s full of sweet coconut flavor and this custard can be eaten by itself or be used in place of regular pastry cream. I came across this recipe while looking for paleo recipes and reread the recipe 4 times before I could see why it wasn’t labelled paleo. You can make it like a quick pudding and leave out the eggs and thicken with just the tapioca or cornstarch. Bake in preheated oven for 45 … Aww thanks Sylor. Continue adding the coconut milk and whisking the mixture vigorously (otherwise the eggs will curdle). Anyone who does not have a coconut obsession is missing out! Smooth, creamy and rich custard sauce. Custard is one of my favourite desserts and it’s really so easy to make. Sorry, your blog cannot share posts by email. I’m so glad you liked it Janis! But your custard has just rocked my world. I'm a gluten free recipe developer and author of The Gluten Free Quick Breads Cookbook. Hi how long does this keep for and does it freeze,thinking its a great baby pudding for my grandsons :). I’ll let you know how it comes out! Heeyyy, I'm Shay! I love it so much, I’d pretty much say that it’s a coconut obsession. I hope you like it and let me know if you have any more questions! Your email address will not be published. Must give it a try. Set aside. Thanks. Please ask permission first when using any text or images on healthfoodlover.com. I would defrost it by heating them in a double boiler so it doesn’t curdle when it’s heated again :). Hi Glynis. I used maple syrup instead of granulated sugar and it was perfect. It sounds like a lot of cornstarch??? but what does temper eggs mean?? of vanilla bean paste, Sweetener of your choice, to taste (I used a few tsp. 3. This site uses Akismet to reduce spam. Thanks so much for the wonderful feedback Carolina! This is beautiful, made with a can of coconut cream and coconut sugar. Does it have to be coconut milk in a can. I wouldn’t recommend freezing it though. Of what size (in ounces)? I love coconut milk so much and I love all coconut milk recipes. Watalappan is a spiced coconut milk custard from Sri Lanka, the Emerald Isle of Asia. Hi Louise, this will keep in the refrigerator for about a week. I also added a bit of unsweetened coconut into the custard … I’m looking forward to trying this dairy free version. As I like a really thick custard I added tapioca (arrowroot) flour mixed with water after about 15 minutes of stirring which really thickened it up immediately. Without it it’s just a custard pie with shredded coconut. Learn how your comment data is processed. Your email address will not be published. coconut milk custard, The total amount would make about 15 ounces, so it could be 3-5 serves depending on how much would be served per person. Do you mind if I post this link on my facebook network? This will be my first time using coconut milk. It is quite simple to make and need relatively few ingredients; eggs, coconut milk, a touch of spices (nutmeg, cardamom and cinnamon) and special Sri Lankan Jaggery called Kithul Jaggery.I had Karupatti or Coconut Jaggery at home and used it in place of Kithul Jaggery. The recipe is so easy and makes up very quickly, too. And the cake was a HIT. Since my grandfather-in-law and I both love coconut and it met all of the above criteria, that’s what I went with. Make a water bath by filling a 9" x 13" baking dish with 4 cups of hot water. I’m googling like crazy and can’t tell. She is also a passionate writer, recipe-creator and all-round foodie from Melbourne, Australia. Let's make something great together! 5. I had my fingers crossed that Erik liked coconut too! This recipe is delicious. Thanks for your question. Preheat oven to 375F (109C). Save the whites … Did not need to strain, smooth all the way. Amazing recipe. Hi Pam. She is also a passionate writer, recipe-creator and all-round foodie from Melbourne, Australia. Made this last week for my father because he loves anything coconut. Pour into several small ramekins (about 3-4 inch in diameter) … Then, heat coconut milk to just under boiling and whisked into the egg mixture. Heat milk in a small saucepan then pour milk slowly into egg mixture, whisking constantly. This is a delicious dessert with layered healthy digestive oats biscuit crumbs,sliced banana, chopped apple and coconut.Mild flavour of cocoa powder adds a good twist to this easy recipe.Biscuit fruit custard parfaits are easy to make and a sure hit at parties. Most coconut custard recipes use dairy and extreme amounts of sugar but this paleo custard recipe eliminates all of that. I would not suggest using coconut sugar, it will make the custard very dark. ... Christina Lane’s creamy coconut custard is extra sweet thanks to a topping of fig and honey. can. Coconut milk is not the liquid from inside the nut, but the extract of freshly grated coconut flesh. This looks yummy. Remove from the heat and whisk in the vanilla extract. Everyone here would love it. My son is dairy free and I am making his first birthday cake so this should do well. This coconut version sounds delicious! I’ve found this recipe sets best with that amount because I also use it as a cake filling. I can totally see myself making this custard for some dessert trifles!