This custard is light and easy to make. It can be enjoyed anytime of the day. This pudding is low carb, but high in healthy fats, protein, and essential vitamins and minerals. Coconuts are one of the best sources of lauric acid, which is a protective type of fatty acid that makes up 50% of the fatty acids in coconut. Lauric acid can improve cholesterol levels, heart health, and thyroid health. When lauric acid is digested it forms a substance called Monolaurin which can kill harmful pathogens like bacteria, viruses, and fungi. Bon Appétit!
1 Can Coconut Milk, Full Fat
2 Egg Yolks
1 tsp Vanilla Extract
6 Drops Stevia
4 Tbsp Arrowroot Powder
In your safe cookware, mix in the coconut milk, eggs, and stevia and bring to a boil. Just before it begins to boil whisk in the arrowroot powder slowly until it is well mixed in. Lower the heat once it begins to boil. Add in the vanilla extract and simmer for 3 minutes. Take the mixture off heat and let it cool down for about 10 minutes. Add the mixture into separate dishes and store in the refrigerator for about 2 hours until it sets.
The custard is good in the refrigerator for 5-7 days.
I sprinkled the coconut custard with an almond flour coconut flour crust.
1/8 Cup Coconut Flour
1/4 Cup Almond Flour
2 Tsp Coconut Oil
2-4 drops stevia
Preheat oven or toaster oven to 350 degrees. Mix the ingredients in a small bowl. Form a small crust over parchment paper. Cook until the top browns about 5 minutes.
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