Coconut Custard with Berries
I’ve made this with peaches, blueberries, raspberries, and even rhubarb. (Warning: Even though I LOVE rhubarb, the flavor just didn’t go with the coconut for me. Try that at your own risk.) Pictured above are raspberries in the top two and blueberries in the bottom two. It can be made, at the same time and temp, in a deep-dish pie plate instead of individual ramekins by simply doubling the recipe. I made a double batch because it uses a full can of coconut milk then just refrigerated half overnight and made the other half the next day. That way I could bake it in my toaster oven on the front porch to keep from heating the kitchen up. I highly recommend the blueberries, preferably fresh but frozen works too.
Ingredients
- 1/2 can of coconut milk (cans are usually 13.33 to 15 ounce)
- 2 eggs
- 2 tablespoons maple syrup (sugar will work)
- 2 tablespoons coconut flour (Almond flour, tapioca flour, and even cocoa powder have worked. If using cocoa powder, add a half tablespoon of tapioca starch or a teaspoon of cornstarch.)
- ½ teaspoon vanilla extract
- ½ cup berries, fresh or frozen.
Directions
- Preheat oven to 375 degrees.
- Place the four ramekins in a square baking dish, metal or glass work.
- Put one layer of berries in the bottom of the dishes.
- Heat 1 ½ cups of water for a water bath.
- Place the rest of the ingredients in a blender or bowl and mix thoroughly. (I used a stick 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 drain water. I do this by either removing the removing the ramekins to a towel using rubber covered tongs, or by using a turkey baster to suction the water out of the pan.
- Allow to cool then refrigerate for several hours.
- Serve as is or with whipped cream, or whipped coconut cream.
- Enjoy!
*Last Edited 7/8/2020
Melora Johnson's Muse 