Chocolate Raspberry Coconut Milk Custard
This is one I make often, mostly for myself but my family doesn’t seem to mind. It’s gluten and dairy free, plus refined sugar free.
This time I don’t think I put enough water in around the ramekins, but no matter how poofed it gets, once it’s chilled, it is still delightful creamy goodness.
I use full fat coconut milk in this but I don’t see why it wouldn’t work with light. Just don’t try it with the cartons of coconut milk, I don’t think that would be the same.
I don’t mind the seeds in the raspberries but if they bother you, try frozen cherries.
This recipe is also easy to cut in half and I often do that to make it easier because then I can just use a square tin and four ramekins. I even bake it in the toaster oven on the front porch in the hot weather.
If you give it a try, let me know how you like it.
Ingredients
- 1 can (approximately 13.5 ounces) canned coconut milk
- 4 eggs
- ¼ cup maple syrup
- 3 tablespoons cocoa powder
- 1 tablespoon tapioca flour/starch
- 1 teaspoon vanilla extract
- 8 ounces frozen raspberries (about 3 tablespoons per ramekin)
Instructions
- Preheat oven to 375 degrees.
- Place the 8 ramekins into a roasting pan or baking dishes.
- Put a layer of raspberries in the bottom of the dishes.
- Heat 4 cups of water for a water bath. You may need more if the pan is big.
- Place the rest of the ingredients in a blender or bowl and mix thoroughly. (I used an immersion blender.)
- Pour batter slowly over fruit.
- Pour hot water into pan around ramekins. (Be careful, the pan can now become quite hot.)
- Bake for 40 minutes.
- Remove from oven and remove ramekins from pan to a towel using tongs.
- Allow to cool then refrigerate for several hours.
- Enjoy!
Melora Johnson's Muse 
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