Coconut Custard

This creamy custard is a luscious little dessert! It’s AIP, Paleo, Top 8 & Whole30 friendly.

This super easy coconut custard tastes similar to traditional recipes except without all the complicated steps. It is both dairy-free and egg-free, making it a win-win for people on a restrictive diet. I love to add raspberries and blueberries for an additional touch, although any fruit would do! Just a heads up, you will need to plan this in advance as it takes 4-6 hours to set in the fridge.

Jump to:

• Ingredients
• Instructions
• Tips & Tricks
• Recipe

Ingredients

• Lemon juice (from 1 lemon)
• Lemon zest (from 1 lemon)
• Gelatin
• Maple syrup (sub berries for Whole30)
• 1 can coconut milk
• Unsweetened shredded coconut
• Cinnamon
• Salt
• Berries of choice to taste

See recipe card for quantities.

Instructions

1. Use this section for process shots, alternating between the step and image showing
2. Mix lemon juice and zest in a small ramekin.
3. Slowly sprinkle gelatin on top and let bloom for 3-5 minutes.
4. Transfer to a small saucepan and add maple syrup.
5. Cook on low heat to fully dissolve, stirring constantly (1-2 minutes).
6. Whisk together all other ingredients in a small bowl.
7. Add melted gelatin and evenly pour into 4 small glass jars with a tight lid.
8. Add berries, if desired.
9. Refrigerate for 4-6 hours to set.

Tips & Tricks

1. To properly bloom the gelatin, add a little at a time to the lemon mixture instead of pouring it in all at once. If you need to use a spoon to fully submerge the powder into the lemon juice after it has been added, gently do so.
2. Be mindful to not overheat the gelatin mixture as this will inhibit the custard from setting.

Recipe