Coconut Custard in Three Tasty Flavours (Dairy Gluten and Egg Free)
This is a pouring consistency custard. For an egg-free version, use 1 teaspoon of (wheat-free) corn flour for each egg yolk. If you are used to the yellowy colour of custard, add a tablespoon or so of carrot juice to the coconut cream.
Servings: 2 -4
For the Vanilla Coconut Custard:
- 1/4 cup water
- 1 tbsp xylitol or 1-2 tablespoons unrefined sugar
- 1 cup coconut milk mixed well
- 3 tsp egg yolks or 3 tsp corn flour for egg-free version
- 1 tsp vanilla bean extract
- 2 tbsp corn flour
To make the Vanilla Coconut Custard:
Place water and xylitol (or sugar) in a medium saucepan over medium heat. Allow the sugar to dissolve and boil the mixture for about 2 minutes.
In a bowl or jug, whisk together coconut milk, vanilla bean extract, egg yolks and corn flour, making sure there are no lumps.
Remove suacepan from heat and pour coconut milk mixture. Place back on the heat, and keep whisking slowly until the mixture thickens and just comes up to the boil.
Remove from heat and allow to cool a little before transferring to your serving dishes.