The Sunday Recipe: Chocolate Raspberry Coconut Milk Custard

April 25, 2021 at 6:00 am (Recipes)
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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!

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The Sunday Recipe: Vanilla and Peach Coconut Custard

April 11, 2021 at 6:00 am (Recipes)
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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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The Sunday Recipe: Coconut Custard with Berries

July 5, 2020 at 5:00 am (Recipes)
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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

  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 berries in the bottom of the dishes.
  4. Heat 1 ½ 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 stick 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 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.
  10. Allow to cool then refrigerate for several hours.
  11. Serve as is or with whipped cream, or whipped coconut cream.
  12. Enjoy!

*Last Edited 7/8/2020

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