Warm Coconut Dairy-Free Custard Cups


This recipe for dairy-free custard cups is a “15 minutes or less” entry in the Fast & Fresh Dairy-Free Time Trials Recipe Contest, submitted by reader Kristen Abbott. For the creamy coconut base, she uses Coconut Milk Beverage from So Delicious.

Warm Coconut Dairy-Free Custard CupsFast and Fresh Dairy Free Time Trials Recipe ContestFor that classic consistency, these dairy-free custard cups contain a trio of coconut milk beverage, flour (for thickening) and egg yolks. If you confuse eggs for dairy, you’re not alone. See this post: Are Eggs Dairy?

For more details and to enter the recipe contest, see this post: http://www.godairyfree.org/news/dairy-free-time-trials-recipe-contest

Special Diet Notes & Options: Coconut Dairy-Free Custard Cups

By ingredients, this recipe is dairy-free / non-dairy, nut-free, peanut-free, soy-free, and vegetarian.

Warm Coconut Dairy-Free Custard Cups
  1. In a medium sauce pan, combine sugar and flour until completely mixed.
  2. In a separate bowl, whisk together the so delicious coconut milk and egg yolks.
  3. Pour this mixture into the sauce pan and whisk completely to combine with the sugar/flour mixture.
  4. Cook the mixture over high heat, whisking constantly, until thickened and bubbly, about 7 minutes.
  5. Add vanilla extract and 1 cup of the shredded coconut. Remove from heat and set aside.
  6. Add remaining ½ cup shredded coconut to frying pan. Over medium-high heat, toast coconut for 4 minutes, stirring every 30 seconds.
  7. Divide custard between 10 cups or ramekins. Sprinkle each with toasted coconut.
  8. Serve warm.
Optional: custard can be chilled in fridge if desired.

About Author

Alisa is the founder of GoDairyFree.org, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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