Paleo Coconut Custard Pots
Rich and creamy coconut custard with a layer of crunchy almond and toasted coconut. Topped with whipped coconut cream. This dessert is the perfect paleo indulgence.
Calories 723kcal
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.
Nutrition
Calories: 723kcal