This Keto Coconut Custard is a taste of summer. I love to serve this delightful dessert at the end of a tasty meal. It is a great prepare-ahead dish that will go down a treat with your dinner guests.
To make this delicious dessert, start by making coconut custard. Transfer the custard to ramekins in a baking dish and top the dish up with boiling water until it reaches ½ to ⅔ up the ramekins. Bake the custard in the oven and once cooked, remove from the oven and leave to cool. Chill in the refrigerator for at least 3 hours and enjoy garnished with toasted coconut.
To make the Keto Coconut Custard, you will need the following ingredients:
Preheat the oven to 325 °F. Bring water to a boil. Line a baking dish with a dish towel and place 4 ramekins on top. Ensure that the ramekins do not touch.
Whisk together 3 large egg yolks and 3 tablespoons of sweetener in a large bowl. Set aside.
Pour 1 can of coconut milk into a small saucepan. Whisk in 1 pinch of sea salt. Whisk frequently while heating over medium heat. When mixture is simmering, remove the saucepan from the heat and whisk in 1 teaspoon of vanilla extract.
Whisk the egg yolk mixture vigorously, while carefully streaming in the hot coconut milk a bit at a time. Whisk constantly while adding the coconut milk or the egg mixture might curdle.
Gently pour the custard mixture into the ramekins, dividing it equally. Remove bubbles from the top of the custard with a spoon and discard.
Pour water from the kettle into the baking dish until it reaches ½ to ⅔ up the sides of the ramekins.
Bake in the oven for 40-50 minutes until just set, but still slightly wobbly in the center.
Once cooked, remove from the oven and leave to cool, then transfer to the refrigerator to chill for 3 hours.
Serve garnished with toasted coconut flakes on top.
This Keto Coconut Custard is a truly delicious dessert. I love to serve this after a delicious meal in the summertime! Remember to tag #cookmerecipes if you try this keto recipe!
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