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Christmas, Dairy Free, Desserts, Easter, Gluten Free, Grain Free, Healthy Living, Naturally Sweetened, Paleo, Thermomix, Wholefood
Coconut Caramel Custard
Coconut caramel custard with bananas & macadamias
A reader told me the other day that she had been searching everywhere for my coconut caramel custard recipe on Facebook but couldn’t find it… Well, we can’t have that! This is so yummy (and quick and easy) that it really needs to be on my blog so it’s easier to find.
When I shared this on my Facebook page back in May, it got 164 shares and 466 likes and 136 comments. Yep, I think you really should try it.
So here it is… no need to say too much, except don’t blame me when you get up in the middle of the night to polish off the leftovers, okay?
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Coconut Caramel Custard
Ingredients
Units
500g coconut milk (or 250g thick coconut cream + 250g water)
60g coconut sugar (or Rapadura)
1 large tsp vanilla powder or vanilla bean paste
2 Tbsp butter or ghee (optional, but awesome)
20–30g arrowroot starch (depending on how thick you like it)
1/4 tsp fine sea salt
2 eggs
Instructions
1. Just pop all the ingredients into the Thermomix bowl and cook for 7 mins/90C/speed 4.
Notes
For an egg-free version, just leave out the eggs and increase the starch/cornflour to 50-60g.
I made it with raw sugar but it was far too sweet for me. I will only use half quantity next time.
HI Anne. Yes, it is a good idea to adjust the sweetness to your taste buds. I sometimes only use tablespoon of honey for this recipe:-).
This looks delicious!!! Is there an alternative recipe without a themomix?
Just pop the ingredients into a pot and stir on medium heat for 7 minutes!
Yummy Custard