Coconut Custard in Three Tasty Flavours (Dairy Gluten and Egg Free)

This is a pouring consistency custard. For an egg-free version, use 1 teaspoon of (wheat-free) corn flour for each egg yolk. If you are used to the yellowy colour of custard, add a tablespoon or so of carrot juice to the coconut cream.

Ingredients

For the Vanilla Coconut Custard:

¼ cup water

1 tbsp Xylitol (Birch tree sugar) OR 1-2 tbsp sugar

1 cup coconut milk, mixed well

3 egg yolks OR 3 tsp corn flour for egg-free version

1 tsp vanilla bean extract

2 tbsp corn flour

Instructions

To make the Vanilla Coconut Custard:

Place water and xylitol (or sugar) in a medium saucepan over medium heat. Allow the sugar to dissolve and boil the mixture for about 2 minutes.

In a bowl or jug, whisk together coconut milk, vanilla bean extract, egg yolks and corn flour, making sure there are no lumps.

Remove suacepan from heat and pour coconut milk mixture. Place back on the heat, and keep whisking slowly until the mixture thickens and just comes up to the boil.

Remove from heat and allow to cool a little before transferring to your serving dishes.

For flavoured versions:

Once the custard is cooked and slightly cooled, add cocoa powder or strawberry puree and whisk to blend the flavour through. Divide between serving dishes and chill.

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