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  • Writer's pictureLiz Hoobchaak

Dairy-Free Coconut Vanilla Custard


With only six ingredients, this delicious custard is as healthy as it is good. Not only is it dairy-free, but it is free of any refined sugar and cornstarch as most traditional custards are made with.


It gets its creaminess and thickness from using coconut cream and sweetness from honey. It can be served alone with fresh berries, or as a filling for a fruit tart.


This recipe does take a bit of patience as the custard requires constant stirring while on the stove. It also has to cool off and set in the fridge prior to adding the coconut cream, so plan ahead!


Ingredients:

1 tbsp gelatin plus 1 tbsp water

2 cups almond or cashew milk

2 tbsp vanilla extract

1/2 cup honey

6 egg yokes

1 cup coconut cream


Directions:

  1. In a small dish, soften the gelatin with 1 tbsp water and set aside.

  2. Separate the egg yokes into a separate bowl and whisk. Use a large mixing bowl because you will be adding the nut milk mixture to the eggs.

  3. In a medium saucepan, heat the nut milk and vanilla on medium heat for 3-4 minutes while stirring.

  4. Add honey to the nut milk mixture and stir to incorporate. Remove from heat.

  5. Slowly pour the nut milk mixture into the bowl with egg yokes, stirring constantly.

  6. Return the mixture to the pot and continue to heat on medium while stirring continuously for about 3 minutes.

  7. Add the gelatin and continue to stir until it has fully dissolved and there are no clumps.

  8. Heat the custard for another 5 minutes until the custard begins to thicken and coat the back of a spoon. At this point, turn off the heat and transfer the mixture to a clean large glass mixing bowl.

  9. Place in fridge for at least 4 hours, or overnight.

  10. Once cool, place custard mixture in a stand mixture and add 1 cup of coconut cream. Mix on high for 3-4 minutes until smooth.

  11. Divide up in small bowls and refrigerate for a few hours until ready to serve.

  12. Decorate with fresh berries, mint and enjoy!

This recipe yields around 5-6 small bowls of custard or enough for 1 tart filling.




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