Egg Custard with Coconut milk - Paleo -mbg

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 165.7
  • Total Fat: 16.8 g
  • Cholesterol: 204.8 mg
  • Sodium: 13.6 mg
  • Total Carbs: 2.8 g
  • Dietary Fiber: 0.0 g
  • Protein: 2.6 g

View full nutritional breakdown of Egg Custard with Coconut milk - Paleo -mbg calories by ingredient
Submitted by:


Delicious, almost decadent - great as is, with fruit, or as base for ice cream. Delicious, almost decadent - great as is, with fruit, or as base for ice cream.
Number of Servings: 8


    1 1/2 cans Native Forest Organic Classic Coconut Milk (NOT the light one or the stuff in a carton)
    8 egg yolks (save the whites for other recipes)
    Flavoring to taste:
    Vanilla Extract - 2 tsp
    Almond Extract - 1 tsp
    Sweet Leaf Stevia Liquid/ Drops - 3/4 teaspoon


Heat coconut milk in top of double boiler over simmering water that doesn't touch upper bowl. Do not boil.
Beat egg yolks with whisk in large bowl.
Temper eggs with hot milk, then whisk eggs into hot milk in double boiler. Whisk constantly for 3-4 minutes until custard coats back of wooden spoon.
Remove upper pan from heat, place on heat-protective surface, and cool to room temperature, stirring often.
Alternately, place upper pan in bowl of ice and water and stir often to cool more rapidly.
Add flavorings, stir thoroughly. When cooled, transfer into covered refrigerator container, Cover surface of custard with wax paper/ plastic wrap before sealing lid. Chill. Enjoy!

Serving Size: Makesa about 4 cups - 8 1/2 cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user CSMNETC.

Rate This Recipe