Coconut Milk Custard

This is a guest post from Lynn, a friend who I met at the Blissdom blog conference in February.  Lynn lives in Oklahoma with her husband and three children. She loves to cook and try new recipes. She blogs at Lynn’s Kitchen Adventures, sharing recipes, tips, and ideas to help you meld a love of cooking with a busy life. Lynn started on her gluten free journey in October of 2009. In January of 2010 her daughter was diagnosed with a tree nut, peanut, sesame allergy. Because of these challenges, Lynn started the blog Lynn’s Recipe Adventures, she uses it to share recipes and ideas for those dealing with food allergies and issues.

coconut milk custard

I love to bake and experiment with my recipes, but I don’t always have the time to spend on gluten free baking.  That is why I love to make recipes that are naturally gluten free. You know that kind of recipes that do not contain 10 or more ingredients or a bunch of gluten free flours. Do not get me wrong, I love to make a good gluten free cookie, but some days I just need something more basic.

Custard is just that. It is an old fashioned, frugal, and simple dessert that is naturally gluten free.  Over the last year I have experimented quite a lot with custard coming up with different versions that my family enjoys.

Today’s recipe is my most recent adaptation of custard. The coconut milk in it, not only makes it dairy free, but gives it a nice depth of flavor. It adds a little something extra to simple custard. I will say though that using coconut milk in this makes it much richer than your normal custard. So, a little bit is really all you need, but if you are like me, it is a bit hard to stop eating at just a little. It was that good.

Coconut Milk Custard

  • 4 eggs
  • 2/3 cup sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 3 teaspoons vanilla extract
  • 3 cups coconut milk ( I use one of the lower fat ones)

In a bowl, combine eggs, sugar, cinnamon, and vanilla.  Whisk in milk. Pour into custard type cups or a 1 1/2 qt baking dish ( I use a 11 x7 pan).  Place cups or dish into a 9×13 pan . Add 1 inch of water to outer pan (the 9×13 pan). You are making a water bath of sorts.  Bake at 325 for 1 hour or until set. This is good both warm or cold.

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What a great recipe from Lynn! I'm actually going to get to meet her in just a few weeks and I'm really looking forward to that! :-) Her gluten-free journey is so inspiring! Of course, I'm totally "on board" with her focus on naturally gluten-free recipes, too. :-) This recipe looks terrific. I will definitely make it in the near future. 😉

Thanks, Lynn and Linda!

So simple! It sounds delicious. I love custard, but can't always do dairy. Coconut milk is my favorite substitution. Thanks for the recipe!

I am so happy to see this recipe! I have finally admitted to myself that sadly, cream and dairy are just something that I can't eat anymore. My in-laws came to visit this weekend and they traditionally bring creme brulee. I said that's great, but none for me this time. They were kind enough not to bring any though (opting for berries instead) so I didn't have drool over other people enjoying it! I will repay them next visit with this recipe.

I wonder if you could carmelize the topping like you do with creme brulee… hmmm. :)

I tried this the other night but it curdled as it cooked. What did I do wrong? Are there some tips on making custards that I should have followed? Thanks.

I have never had custard curdle, so I am not sure what could have gone wrong. You do need to make sure all the ingredients are mixed together well and that there is not chunks of eggs, etc. Also the water bath is necessary to get the right texture, so be sure not to skip that step. What brand of coconut milk did you use? I am not sure that would make a difference but it might.

Sweet! I love custard, and I haven't tried it since going dairy-free. I suppose I was afraid it was something I'd no longer be able to enjoy. But this gives me ideas for coconut milk flan, or coconut creme brulee….yum!

Thanks for the recipe! Made this tonight using honey instead of the sugar (to be SCD friendly) and it turned out perfectly. Delicious. Trying to talk myself out of having a second one tonight…

What measurement did you use for the honey? I’d like to sub that in the future. I made the regular one tonight but typically I don’t eat cane sugar…

I made the coconut custard and it took over an hour before it was done and then there was a cup of water on the bottom. I have made dairy custard in the past and it was fine. What did I do wrong? Is it my oven?

I have never had that happen. It has always set up for me. Did you make it in the water bath? And have you checked the temperature if your oven to see if it was accurate?

I make a similar custard, but I add pumpkin puree and sub maple syrup for the sugar. IT IS SO AWESOME. We eat it at Thanksgiving. However, I DO add a Tbsp of arrowroot – and it always sets.
Some varieties of coconut milk curdles – i don’t know why – i typically make my own but Native Forest is always perfect and high fat.
I’m going to try this version and see how it turns out. Thank you!

What a great idea, I love coconut in any form, in custard form is even better because I love pudding.

I’m so disappointed because I wanted to make this tonight but you didn’t put down how many servings the recipe makes so I could cut it down to 2 servings. Drat. Never seen a recipe without a serving amount before. I also do not eat sugar and wondered if I could sub granulated splenda.

Hopefully this post will help someone else as I am moving on to find something to bake tonight. Please always put the serving amounts on your recipes. It’s imperative.