Coconut Milk Custard

This is one of my favorite, FAVORITE dessert recipes. It is full of protein and extremely versatile.

You will need:
1/3 cup of sugar 
2 teaspoons of corn starch
1/4 teaspoon salt
1 can of coconut milk (14 oz.)
6 egg yolks, beaten
2 teaspoons of vanilla extract


First, split your egg yolks and eggs whites-- I used my egg whites the next day in an omelette.

Next, combine sugar, corn starch and salt in sauce pan on stove. 

Add milk, mix completely and turn onto medium heat. Bring to a boil stirring constantly. (I use a whisk for this recipe!)

Once boiling keep it at a boil for 1 minute (still stirring). 
Add the egg yolks into the sauce pan full of the hot milk mixture on the stove. Stir constantly (and vigorously!) over medium heat for 10 minutes. 

Finally, add the vanilla and immediately remove from heat. Let cool.

This makes lovely parfaits in cups with chopped bananas, berries, nuts, or cookie crumbles. I like eating it in martini glasses with bananas and raspberries on the top and bottom. With this last batch, I used it as a filling between four layers of gluten free vanilla cake, and topped with with chocolate ganche to make a Boston cream cake. 
ENJOY.