Coconut Milk Custard

coconut milk custard4

This week is a big cooking week for both Passover and Easter. In our blended marriage we celebrate both, so I am doing a lot of cooking! But we still have to eat in the days leading up to the celebrations.

Here is a suggestion for a quick, non-dairy dessert, which is appropriate for both holidays. It’s Parve, made in a blender, requires only a few ingredients, and you can vary the spices and toppings as you wish.

Please note: my recipe program did not recognize canned coconut milk for nutrition purposes so I have figured the calorie and carbohydrate values manually. They are listed per serving:

Servings 8
Calories per serving: 137
Sugar: 13g
Carbohydrate: 13g
Protein: 5g
Fiber: 0
Salt: 150mg

6 large eggs
1/2 cup sugar
1 can (15 oz) coconut milk
1/2 tsp vanilla
1/4 tsp salt
cinnamon, nutmeg and cardamom to taste

1. place all ingredients in a blender and process for about 30 seconds.

2. pour into a lightly oiled baking dish.

3. sprinkle with additional spices as topping.

4. bake at 350 for 40 to 45 minutes or until a knife inserted into the middle comes out clean.

5. chill before serving.

Servings: 8

Cooking Times
Preparation Time: 5 minutes
Cooking Time: 40 minutes
Total Time: 45 minutes

Oven Temperature: 350°F

Recipe Type: Dessert, Gluten-Free

This entry was posted by Glyn Ruppe-Melnyk.

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