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
- 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.
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.