Coconut Custard (Dairy-Free, Low-Carb and Gluten-Free)
This is one of my go-to desserts for Shabbat Suppers. It’s is quick, easy and accommodates most diets…especially those emphasizing fewer carbs. And because it is parve and dairy-free it’s a good dessert for a meat meal. This diary free coconut custard comes together vert quickly, cooks in about 45 minutes and even allowing for a couple of hours to chill, can be prepared the same day as you intend to serve it. Enjoy!
Serve with fresh fruit. Strawberries or Mandarin Orange slices are especially nice.
Amount Measure Ingredient — Preparation Method
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4 large eggs
1/2 cup zero calorie sweetener — (Splenda)
1/2 teaspoon vanilla extract
1/2 teaspoon dried orange peel
1/4 cup coconut
1 2/3 cups Thai Unsweetened Lite Coconut Milk — (one 14.5 oz. can)
In a large measuring cup (4-5cups) or a medium bowl, thorougly whisk together the eggs, sweetener, vanilla and dried orange peel.
Add the coconut and coconut milk and whisk to combine.
Set 4 (6oz) ramikens or custard cups in a 9×13 inch baking dish. Fill the cups with the custard mixture, and pour hot (not boiling water) into the pan to a depth of about halfway up the custard cups.
Bake at 350 for about 45 minutes (until top is golden and a knife inserted into one of the ramikens comes out clean.)
Chill at least two hours before serving.
“New and Updated: A delicious Parve dessert which is sugar, dairy and gluten-free!”
Start to Finish Time: less than 3 hours.
10 minutes prep. 45 minutes to cook. 2 hours to chill
Per Serving (excluding unknown items): 188 Calories; 10g Fat (67.1% calories from fat); 7g Protein; 4g Carbohydrate; 1g Dietary Fiber; 186mg Cholesterol; 74mg Sodium; 2g Total Sugars; 1mcg Vitamin D; 30mg Calcium; 1mg Iron; 122mg Potassium; 116mg Phosphorus. Exchanges: .