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Coconut Custard
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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.
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
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.

For flavoured versions:

  • Once the custard is cooked and slightly cooled, add cocoa powder or strawberry puree and whisk to blend the flavour through. Divide between serving dishes and chill.
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