This rich coconut custard is so delicious and creamy without the dairy! I use it as a filling for my Coconut Custard Cake, but it is also amazing on its own!
|Prep Time||5 minutes|
|Cook Time||5 minutes|
- 1 can full fat coconut milk
- 6 egg yolks
- 1/3 cup coconut sugar
- 1/4 cup arrowroot flour
- 1 Tbsp vanilla
- pinch sea salt
- In a medium saucepan, whisk coconut milk, sugar, and arrowroot. Heat over medium heat until just bubbly and starting to thicken.
- In a medium bowl whisk egg yolks, and salt. Pour 1/3 cup hot milk into the egg yolks, whisking constantly. Pour egg yolks back into the pan and heat until just bubbly and thick. Remove from heat.
- Pour custard through a fine mesh strainer into a bowl. Press plastic wrap directly on to the surface. Refrigerate at least 4 hours.
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Erin Sands is a Certified Culinary Nutrition Expert whose focus is on using food and nutrition to build health and reverse disease.
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3 thoughts on “Dairy-free Coconut Custard”
Yum! This looks so good! Does it keep long?
This will keep for at least 3 days in the fridge. Enjoy!
Hi Kim! Thanks for pointing that out! I have a friend that usually proof reads for me, but I don’t think she checked this one. All fixed!
As for the color, you may have used coconut palm sugar instead of coconut sugar. These names are used interchangeably, so it can be confusing. Palm sugar has a much darker color than coconut sugar and a little more of a molasses flavor. They are interchangeable if you like the taste and don’t mind the color difference. If you want lighter color, it is best to choose which one to buy based on the color you see in the bag. You can also use maple syrup or raw honey if you like. My photo is under a photo light which brightens it up too:)
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