Coconut Milk Custard


Coconut Milk Custard (GFCFSF)

  • 5 large eggs
  • 3 tablespoons of honey
  • 1 cup coconut milk
  • 1/2 teaspoon vanilla
  • pinch cinnamon


Put all ingredients into a blender, or a bowl and use a hand blender, mix thoroughly and pour into 4 dry ramekins. Place in pan with water halfway up sides of ramekins and bake at 375 degrees for 30-45 minutes, until knife inserted in center comes out clean. Be careful not to over bake. If serving hot, spoon into dishes; if serving cold, allow ramekins to cool overnight.


Berry topping

I picked raspberries, blackberries and strawberries out of my garden but you could use just about any fruit. Place clean fruit in pot with 1-2 tablespoons of sugar and cook 5 minutes or until the fruit starts to make it's own sauce but still holds together. Spoon over custard.

The whipped cream is Healthy Top by MimicCreme.  Yum!



Coconut Milk Custard with berries and cream
Coconut Milk Custard - GFCFSF - Healthy Top by MimicCreme