This coconut custard is so good. I've been making this for a LONG time. It just hits the spot every once in a while. I even made it with sautéed fruit when I was doing the GAPS diet for a while, it can be adapted so easily. Spring break just started and I thought it was time to make some of this yumminess again. It's a healthy guilt free dessert that feels very decadent and special.
1 can full fat coconut milk
1/3 cup maple syrup (substitute honey for GAPS)
shredded coconut (sweetened or unsweetened for GAPS)
These custards can be whipped up in minutes. Preheat your oven to 350 degrees, then put the coconut milk, eggs, and male syrup into a blender. Whip up everything until it is nice and smooth. Let it sit for a minute and try to skin off the bubbles. You don't have to skim off the bubbles, sometimes I don't, but it makes a prettier, more cohesive custard without the bubbles sitting on top. Next sprinkle the shredded coconut on top of your custards once you pour them into custard cups.
As you can see, I didn't skim the bubbles off this time :)
Next, place your custards into a bigger dish so you can bake them in a water bath. Any custard-y kind of thing needs to be baked in a water bath to make sure that they bake evenly and don't separate. I put them on the oven rack first before I pour the water into the dish. I am guaranteed to spill it everywhere if I fill it before transferring.
Bake these yummy things for 30-40 minutes or until the custard is not liquid-y anymore and the coconut on top is toasted and delicious. You can serve these as is, add berries on top, or sauté up some bananas or peaches in a little cinnamon and sugar to make these extra yummy.