These SCD/GAPS-legal creamy Paleo coconut custards taste a lot like a coconut creme brulee’ without using dairy and are very easy to make.
Serves: 6
Prep time: 10 minutes
Cook time: 45 minutes
Ingredients
- 5 large pasture-raised eggs
- 3 tablespoons raw, local honey
- 1 cup homemade coconut milk
- 1 teaspoon ground vanilla bean powder
- 1 teaspoon ground cinnamon (I prefer Celyon cinnamon)
Directions
Preheat oven to 325F. Place a rack in the center of the oven.
Blend eggs, honey and coconut milk in a blender.
Add cinnamon and vanilla and blend just to combine.
Pour mixture into individual ramekins.
Place ramekins in a large, tall pan (like a 13″ x 9″ roasting pan) filled with hot water halfway up the sides of the ramekins.
Bake for 30-45 minutes or until a toothpick inserted in the center comes out clean.
See Also
Sign up for my best gluten-free, dairy-free recipes below:
