Coconut Egg Custard Cups

This is an experiment in concocting a new paleo dessert. Luckily, I have family members that are ready and willing to eat whatever desserts I make, even when they don’t quite meet my expectations. Hopefully, it’s not because they are craving real brownies all the time!

I found several custard recipes that looked fairly easy and tasty. I took one of them and added my own twist – using coconut milk and flaked coconut in the egg mixture. I was pretty happy with the results. The custard set up well, and was even better when I topped it off with some almonds and lemon. It’s easy to put together. Most of the prep time is cooking and letting it cool before eating.

This is a nice recipe for a special dinner. You can also top it with some grilled pineapple, or for an extra special touch, melt a few dark chocolate chips and drizzle over the top of the custard. (Optional, of course.)

1 cup full fat canned  coconut milk

1 egg

1 egg yolk

2 tablespoons agave nectar

1 teaspoon coconut extract

¼ cup flaked unsweetened coconut

Grated lemon zest

1 tablespoon toasted almond slivers

1 tablespoon toasted coconut

Makes 3 Custard Cups

Heat oven to 300 degrees.  Place three ramekins (or small coffee cups) in a small baking pan.

Pour the coconut milk into a saucepan and bring to a simmer.

Whisk together the egg, egg yolk, agave nectar and coconut extract. Slowly pour the egg mixture into the milk, whisking continuously. Mix in the flaked coconut.

Pour the custard into the three ramekins. Pour hot water into the baking pan, filling halfway up the sides of the cups.

Bake about 35 minutes, or until custard is set. Remove pan from oven and let the custards cool in the water bath for about 2 hours.

Serve the custards with some lemon zest, toasted coconut, and toasted almonds on the top.