Dairy-free Coconut Custard

Deb June 25, 2011
  • 1 ½ cups coconut cream
  • 3 egg yolks
  • pinch Celtic sea salt
  • 1 Tbs honey
  • ¾ tsp vanilla essence

This makes a hot, runny custard. Heat up the coconut cream to just short of boiling. Meanwhile, if you have a double boiler, beat the egg yolks and salt together in the top part. Otherwise, find a bowl that will sit on top of a pan of boiling water, and use that. Pour the hot coconut cream slowly into the egg yolks, whisking most of the time. Set on top of a pan of simmering water, and whisk till it thickens (about 10 mins). Take off the heat, whisk in the honey and vanilla essence and serve immediately with fruit crumble, pie, ice cream or fruit .

Variations:

  • Pour into bowls, add fruit, nut muesli or other extras, and leave overnight to set. Voila – instant breakfast!

To make a thicker custard, for a pie filling or on top of a trifle:

  • Add an extra egg yolk.
  • Add the honey to the hot cream and egg mix, before thickening
  • Mix together 1 Tbs arrowroot mixed with 2 Tbs coconut cream. After 10 minutes cooking, add a little custard to the arrowroot mix, then add the lot back into the custard. Cook for another 2 minutes, whisking continually.

For a more traditional custard, replace the coconut cream with cream or full fat milk.