Coconut Custard
This creamy custard is a luscious little dessert! It's AIP, Paleo & Top 8 friendly with a Whole30 option!
Ingredients
- ¼ cup lemon juice (1 juicy lemon)
- 1 tablespoon lemon zest
- 2 teaspoon gelatin
- 2 tablespoon maple syrup (sub berries for Whole30)
- 1 can coconut milk
- 1 tablespoon unsweetened shredded coconut
- ¼ teaspoon cinnamon
- ⅛ teaspoon salt
- Berries of choice, to taste (raspberries, blueberries, etc)
Instructions
- Mix lemon juice and zest in a small ramekin.
- Slowly sprinkle gelatin on top and let bloom for 3-5 minutes.
- Transfer to a small saucepan and add maple syrup.
- Cook on low heat to fully dissolve, stirring constantly (1-2 minutes).
- Whisk together all other ingredients in a small bowl.
- Add melted gelatin and evenly pour into 4 small glass jars with a tight lid.
- Add berries to taste.
- Refrigerate for 4-6 hours to set.
Notes
- 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.
- Be mindful to not overheat the gelatin mixture as this will inhibit the custard from setting.
Nutrition
Serving: 1gCalories: 239kcalCarbohydrates: 11gProtein: 4gFat: 22gSaturated Fat: 19gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 91mgPotassium: 262mgFiber: 1gSugar: 7gVitamin A: 2IUVitamin C: 9mgCalcium: 34mgIron: 3mg
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