The Sunday Recipe: Vanilla and Peach Coconut Custard

Vanilla and Peach Coconut Custard

This is a simple custard with just a few ingredients that comes together quickly and is gentle on the stomach.

Ingredients

  • 1 cup of full fat canned coconut milk
  • 2 large eggs
  • 2 tablespoons maple syrup
  • 2 tablespoons tapioca flour
  • 1 ½ teaspoons vanilla extract
  • 2 peach slices, frozen or canned, for each ramekin, diced

Directions

  1. Preheat oven to 375 degrees.
  2. Place the four ramekins in a square baking dish, metal or glass work.
  3. Put one layer of chopped peaches in the bottom of the dishes.
  4. Heat 2 cups of water for a water bath.
  5. Place the rest of the ingredients in a blender or bowl and mix thoroughly. (I used a bullet blender.)
  6. Pour batter slowly over fruit.
  7. Pour hot water into pan around ramekins. (Be careful, the pan can now become quite hot.)
  8. Bake for 40 minutes.
  9. Remove from oven and remove ramekins from pan to a towel using tongs.
  10. Allow to cool then refrigerate for several hours.
  11. Enjoy!

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