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Keto Coconut Custard

Keto Coconut Custard

Name: Keto Coconut Custard
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4
Cuisine: American, British
Ingredients: Egg yolks 3; Stevia 3 tbsp; Coconut milk 1 (13 ½-oz) can; Sea salt 1 pinch; Vanilla extract 1 tsp; Coconut flakes 1 tbsp

a taste of summer

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55m
Serves 4
Easy
325 °F
(1)

Ingredients

	3 Egg yolks large
	3 tbsp Stevia granulated sweetener
	1 (13 ½-oz) can Coconut milk
	1 pinch Sea salt
	1 tsp Vanilla extract
	for garnish (toasted, if desired):
	1 tbsp Coconut flakes unsweetened, optional

Nutritional information

219

calories

21g

fat

carbohydrates

protein

138mg

cholesterol

68mg

sodium

Cuisine:

Ingredients

3 Egg yolks
large
3 tbsp Stevia
granulated sweetener
1 (13 ½-oz) can Coconut milk
1 pinch Sea salt
1 tsp Vanilla extract
for garnish (toasted, if desired):
1 tbsp Coconut flakes
unsweetened, optional

Keto Coconut Custard

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:

Steps to make Keto Coconut Custard

1	Heat oven and prepare baking dish	5
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.
2	Combine egg yolks and sweetener	2
Whisk together 3 large egg yolks and 3 tablespoons of sweetener in a large bowl. Set aside.
3	Heat coconut milk	3
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.
4	Gradually add coconut milk to egg yolk mixture	2
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.
5	Add custard to ramekins	2
Gently pour the custard mixture into the ramekins, dividing it equally. Remove bubbles from the top of the custard with a spoon and discard.
6	Add water to the dish	1
Pour water from the kettle into the baking dish until it reaches ½ to ⅔ up the sides of the ramekins.
7	Bake	45
Bake in the oven for 40-50 minutes until just set, but still slightly wobbly in the center.
8	Cool	3h
Once cooked, remove from the oven and leave to cool, then transfer to the refrigerator to chill for 3 hours.
9	Serve
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!

Ruth Harris

Ruth is an experienced businesswoman and happy mom who just hit 40. She’s a huge gym fan and has a PhD in Keto. Just kidding! But really, Ruth knows how to do Keto the healthy way and has a lot of experience in dealing with all the issues that newbies to this trendy new diet face during the adjustment period, like overcoming Keto flu. Ruth loves life and takes her health and food seriously, so she’s your go-to person if you decided to follow the Keto diet.