LIGHT. RICH. SILKY.
A rich, lightly sweet coconut custard
with real vanilla bean.
How can something be rich and light at the same time? This coconut custard answers that!
Compared to regular milk which is traditionally used to make a custard or a creme anglaise, coconut milk has a sweetness built into it, which reduces hugely the amount of sweetening of any kind that’s needed.
With a deep flavour of real vanilla bean, it only needs a little help to make a desert cream that’s perfect beside any fruit tart or brownie. I can totally attest to a very low blood sugar impact from this.
Make it and serve warm, leave to cool, thicken and serve cold later, or bake it dotted with blueberries or raspberries for a sophisticated fruit custard bake.
Be sure to use full fat coconut milk and use the best coconut milk you can find. Ingredients vary wildly from brand to brand with some low fat offerings so full of thickeners and fillers there’s only 22% coconut milk. Others like the one I use – Frontier Foods Organic full fat coconut milk, are simply Organic Coconut Kernel Extract and Water.
So read the ingredients, the most expensive aren’t always superior, and seek out the best you can find.
Keto Coconut Custard
Ingredients
- 1 Can Full Fat Coconut Milk (Try to find 99 or 100% organic coconut milk)
- 1 egg (or 2 egg yolks)
- 20 g custard powder (Use cornflour if you don't have any)
- 3 tt monk fruit powder (Or to taste with 1-2 tbsp erythritol, xylitol, or sugar)
- 1 Vanilla pod
Instructions
- Remove a few tablespoons of coconut milk from the can. Blend with the custard powder and beaten egg or yolks in a bowl.
- Split the vanilla pod lengthways, scraping out the beans with the back of a knife. Add to a saucepan with the remaining coconut milk.
- Bring the vanilla and coconut milk to a low simmer.
- Add a little to the custard and egg mix and mix well. Then add a little more, mixing again.
- Return the custard blend to the saucepan, on a very reduced heat, and stir constantly until slightly thickened. Do not allow to boil or it will separate.
- Add monkfruit powder or other sweetner as desired.
- Serve immediately or leave to cool. This will thicken up beautifully as the coconut milk cools and solidifies a little.
