RECIPE: Coconut Milk Custard

There is nothing more comforting to me than a warm custard, whether it's in a pastry, a quiche or alone in a ramekin. I remember my mother making it for us kids as a snack. It was something that we loved, and my mom felt great serving it to us because she knew it wasn't just a vapid sugar-delivery system like so many other kid snacks.

This recipe is a dairy-free version of my mom's. It's very simple. I substituted coconut milk for cow milk. You all know about my recent obsession with coconut milk. I'm on a riff, y'all.

If you're lactose-intolerant, have a cold or flu or just want to get some lauric acid in your system, check out this delicious recipe. For more on the benefits of coconut — antimicrobial effects, cardiovascular support, weight loss, metabolism/energy enhancement, increased digestion/nutrient absorption, etc.—check out the Coconut Research Center or CoconutOil.com. Also read this very interesting 1996 article from lipid researcher Mary Enig, Ph.D., A New Look at Coconut Oil.

Coconut Milk Custard

Ingredients:

• 5 large eggs
• 3 tablespoons of honey (or 1/3 cup rapadura or sugar if you're not into honey)
• 1 cup coconut milk*
• 1/2 teaspoon vanilla
• Options: add a little cinnamon or nutmeg during or after baking. My photo shows a dusting of cinnamon but I usually skip this and let the natural coconut flavor prevail.

Instructions:

Preheat oven to 325 degrees. Place rack in center of oven. Beat eggs, honey, and coconut milk until frothy. A stick blender works perfectly fine as well.

Pour mixture into 8" by 8" baking dish or individual ramekins/containers. Place in larger pan filled with hot water. Water should be halfway up the sides of baking dish. Bake 30-45 minutes or until knife inserted in center comes out clean. Be careful not to overbake. If serving hot, spoon into dishes; if serving cold, allow mixture to cool before cutting into squares.

Serving idea: The custard would be really nice with small cubes of butter-sauteed pineapple or a small dollop of whipped cream. I would add one of these or add a dusting of cinnamon if I were having guests over, as the custard is not super attractive by itself without accoutrement

Makes 4 ramekin-sized servings

*See RECIPE: Coconut Milk Yogurt for the brand of coconut milk that I use.

Other Related:

I'm Cukoo for Coconuts

Coconut-Fruit (aka Schtinky) Balls

The Great Con-ola

Comments

[Carla]

Cool! Welcome to Local Forage, Traci! I know what you mean about being overwhelmed with everything you should/could make yourself. Sometimes a girl's just gotta give herself a break!

[Cheeseslave]

MMMM yum! That looks so good!

I just started back on the GAPS diet and I'm thrilled that I will be able to eat this dessert.

Thanks, Carla!

[Carla]

AnnMarie, let me know about the honey quantity. I actually used 2 tablespoons when i made it today and thought it needed a little more sweetness so I bumped the recipe to 3. I'm on the GAPS diet also. We MUST talk, girl!

[Cheeseslave]

You're on GAPS too? Aaaahhhh! Awesome! We can do it together!

Are you on the "intro diet" are are you further along than me? I started back in April but I foolishly introduced dairy too early.

[johanna]

hi Local Forage and Carla, i love your recipes, health tidbits, etc..thanks for your work.

I don't know if you already knew this, but you can make your own coconut milk, and coconut cream, in much the same way you make almond milk (sans the sprouting step). i have to say, it is SSSOOOOOOOO much better than the store bought versions, which are usually heated/pasteurized for the canning process. it IS a little more labor intensive due to cracking the coconut, etc, but it seems worth it to me. the best book source is: ''It Rains Fishes: Legends, Traditions and Joys of Thai Cooking'' by Kasma Loha-unchit; (Julia Childs Award winner).
here is a website or two that explains some things in a humorous way(unfortunately the best website has lots of pop-up and sound ads, so i'm not posting it, but these will do):

http://www.instructables.com/id/CoconutMilk/

http://www.ehow.com/how_2090999_make-coconut-milk.html

best, johanna

[Carla]

Hi Johanna. Thanks for bringing that up. Yes, I've actually made it from fresh young thai coconut. Delicious! One of these days I'll get those instructions up as well. I think a much smaller percentage of Foragers will make it from fresh coconut due to cost and time. Another set of insstructions I'm going to post is how to make it from dried coconut. Stay tuned, all.

[Hallee]

I am SO making this. I, seriously, looked at a can of coconut milk in my pantry yesterday and thought, "I need to find a fun new dessert for that."

So simple and yummy sounding! I have some whole nutmegs that I may use to flavor half of them and see which is better - with or without fresh ground nutmeg.