Ingredients
2 cups full-fat coconut milk (unsweetened)
3 large eggs
1/3 cup maple syrup
1 teaspoon vanilla extract
Pinch of sea salt
1/4 teaspoon ground nutmeg (optional)
Instructions
Preheat oven to 325°F (160°C).
In a mixing bowl, whisk the eggs, maple syrup, sea salt, and vanilla extract until smooth.
Gently warm the coconut milk in a saucepan over medium heat until just steaming—do not boil.
Slowly pour the warm coconut milk into the egg mixture, whisking constantly to temper the eggs.
Strain the mixture through a fine-mesh sieve for extra smoothness.
Pour into 4 ramekins and place them into a deep baking dish.
Add hot water to the baking dish until it reaches halfway up the sides of the ramekins (water bath).
Bake for 35–40 minutes, or until the custard is just set but still slightly jiggly in the center.
Remove from the water bath and cool at room temperature.
Chill in the fridge for at least 2 hours before serving.
Notes
For added flavor, infuse your coconut milk with vanilla bean before mixing.
You can substitute almond or oat milk, but full-fat coconut gives the creamiest results.
This custard pairs well with fresh berries or a sprinkle of cinnamon.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 ramekin
- Calories: 150 kcal
- Sugar: 12 g
- Sodium: 70 mg
- Fat: 9 g
- Saturated Fat: 7 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 0 g
- Protein: 4 g
- Cholesterol: 125 mg