Delight in a delicious and healthy version of this traditional treat. Perfect for dessert lovers, this recipe combines creamy coconut with a hint of vanilla, resulting in a luscious yet guilt-free custard that’s both satisfying and nutritious.

Ingredients

• 1 can (13.5 oz) of full-fat coconut milk
• 1/4 cup of honey or maple syrup
• 3 large eggs
• 1 teaspoon of pure vanilla extract
• 1/4 teaspoon of salt
• 1 tablespoon of cornstarch or arrowroot powder
• Cinnamon or toasted coconut flakes for garnish (optional)

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and prepare a baking dish by lightly greasing it with coconut oil.
2. Mix Ingredients: In a medium saucepan, combine the coconut milk, honey or maple syrup, and salt. Heat over medium-low heat, stirring occasionally, until the mixture is warm but not boiling.
3. Prepare the Custard Base: In a separate bowl, beat the eggs until smooth. Gradually whisk in the cornstarch or arrowroot powder until fully dissolved.
4. Combine Mixtures: Slowly add the warm coconut milk mixture to the eggs while whisking continuously to prevent the eggs from scrambling.
5. Flavor with Vanilla: Stir in the vanilla extract.
6. Bake the Custard: Pour the custard mixture into the prepared baking dish. Place the dish in a larger baking pan, and fill the pan with enough hot water to reach halfway up the sides of the custard dish.
7. Bake: Bake in the preheated oven for about 35-40 minutes, or until the custard is set and a knife inserted into the center comes out clean.
8. Cool and Serve: Allow the custard to cool to room temperature, then refrigerate for at least 2 hours. Serve chilled, garnished with cinnamon or toasted coconut flakes if desired.