This Paleo Coconut Custard is the perfect treat when on the Paleo diet.
I don't eat Paleo 100% of the time, and really only strictly eat Paleo after I've accidentally gotten into gluten. Eating Paleo really helps my gut heal faster.
I don't know about you, but sometimes when I go on a Paleo diet I psych myself out when it comes to desserts and dairy (two things I really love). I'll start to obsess about it till I end up caving and eating a super sugary baked good or something drenched in cheese. Then I beat myself up over caving. It can be a vicious cycle, but thankfully I learn a little bit every time it happens and now it rarely occurs.
One of the things I've learned when that sugary/dairy craving comes on is to not ignore it. I'll make a Paleo approved dessert like this Paleo Coconut Custard.
Having a little Paleo treat curbs that craving and keeps me on track with my diet choices. This recipe has become a life saver (and gut saver).
It's dreamy...
These custard pots are like little coconut cream pies. The coconut custard is creamy and eggy with wonderful coconut bits in it.
The top layer is Coconut whipped cream, which is super easy to make and stands out nicely against the thick custard. This really hits the spot when I'm craving creamy dairy.
I love layering it with toasted coconut and ground nuts. It gives it extra texture and gives it that feeling of eating a slice of pie.
With the layers like this it's almost a parfait but it really is just a crust-less pie in a glass. Layer it in small dishes for single servings or use a large dish for a party setting. It's so much fun to dig your spoon in and watch as the layers come up with the spoon.
Freshly made coconut milk/cream is amazing in the recipe, but canned will also work well. Just looked out for additives that keep the milk from separating. You want to be able to chill the cans and scoop off the solid coconut cream once it's cooled.
Paleo Coconut Custard Pots
Ingredients
The Nut Crumble
- ½ cup ground almonds
- ¼ teaspoon salt
- 1 teaspoon coconut oil melted
- 1 teaspoon maple syrup
The Toasted Coconut
- ½ cup Unsweetened coconut flakes
- 1 tablespoon Maple syrup
The Custard
- 1 cup Coconut cream melted
- 4 egg yolks
- 1 tablespoon Maple syrup
- ½ cup Unsweetened coconut flakes
The Whipped Topping
- ½ cup Coconut cream cold
- 1 teaspoon Maple syrup
Instructions
The Nut Crumble
- Preheat the oven to 350F.
- Combine the almonds, salt, melted coconut oil, maple syrup, and coconut flakes. Then spread it out on a baking sheet and bake for 10-12 minutes, until toasted. Remove from oven and set aside to cool
The Toasted Coconut
- Combine the coconut flakes and the maple syrup. Lay out on a tray and bake until toasted and lightly browned. Remove from oven and set aside to cool
The Custard
- In a cold skillet or sauce pan, whisk together the coconut cream, egg yolks and maple syrup. Turn the burner on to medium-high and whisk until the mixture thickens, (10-15 minutes). Remove from burner and add the coconut flakes. Allow this too cool to room temp.
The Whipped Topping
- Place the cold coconut cream and maple syrup in a stand mixer and whip until slightly fluffy. Set aside and keep cool.
Constructing the Coconut Custard pots
- Using two small trifle bowls spoon in the nut mixture till it's about a forth of an inch thick. Then spoon in custard for half and inch, sprinkle with toasted coconut, and repeat till the bowls are almost full. Finish the tops with Whipped Coconut cream and the rest of the toasted coconut flakes.
- Chill and serve.
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