Melora Johnson's Muse

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

1. Preheat oven to 375 degrees.
2. Place the 8 ramekins into a roasting pan or baking dishes.
3. Put a layer of raspberries in the bottom of the dishes.
4. Heat 4 cups of water for a water bath. You may need more if the pan is big.
5. Place the rest of the ingredients in a blender or bowl and mix thoroughly. (I used an immersion 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!