Dairy-Free Vanilla Custard

Paleo Dairy-Free Vanilla Custard

Custard! The Forgotten Dessert. This yummy coconut milk based custard reminds me of vanilla Jello pudding. It’s a sweet, creamy, perfectly light, summer dessert. Elizabeth came over my house this weekend bearing the (literal) fruits of her labor… BERRIES!! She went berry picking!… Without me. Offensive, I know, but, she made up for it by bringing copious amounts of perfectly ripe berries. ;) Sweet & delicate raspberries and blueberries. Mmmmm. This called for a celebratory dessert! We started with a grand blueberry pie vision, which shifted to mini pies, crustless pies, then, somehow trickled on down to custard… and girrrrl, you know we LOVE a good custard. If you’d’ve tasted these berries, you would understand! They were just too perfect to be baked and masked with sweetener. *cue ethereal music* I’ve heard of people using “custard powder” in their recipes, but, whyyy use icky artificial powder when you can make homemade, from-scratch custard! This was another one those recipes I thought would be slightly pastry-chef-intimidating, but, trust me when I say it is eeeasy peasy. (For real!) I simply “winged it” with Elizabeth, my Trusty-Custardy Taste Tester, by my side, and it came out great. No-fuss (and no-bake!) creamy custard-pudding in under 20 mins… Since I’m pretty much a Custard Connoisseur, now, (they call me the General Custard/Songbird of my generation, what can I say) might I suggest you splurge on some real vanilla bean for this dish… it’s worth it! Now, go on wit’cha bad self and report for duty at 1900, General Custard. Your family (and belly) will thank you.

Vanilla Custard Ingredients

Easy-peasy 5-ingredient custard!

 

5.0 from 1 reviews
Dairy-Free Vanilla Custard
 
Ingredients
  • 1 can full-fat coconut milk
  • 6 egg yolks
  • 1 egg
  • 1 scant tbsp vanilla extract/vanilla bean paste OR 1 vanilla bean, scraped - if using fresh vanilla bean, do NOT discard vanilla bean pod
  • ¼ cup honey OR maple syrup
  • Good pinch of sea salt
Instructions
  1. Heat can of coconut milk in double boiler OR in a stainless steel bowl over a saucepan of simmering water, until milk is hot but NOT boiling.
  2. Whisk honey, vanilla, and sea salt into hot milk - if using fresh vanilla bean, place scraped pod into milk to infuse.
  3. In a separate bowl, whisk egg + egg yolks until combined.
  4. Slowly pour egg mixture into hot -not boiling- milk while continuously whisking.
  5. Reduce heat to low-med low and cook for around 15-20 mins, whisking frequently, until thick and creamy. Remove vanilla bean pod halfway through, if using.
  6. Allow to cool and serve at room temp or chilled. Serve with your choice of fresh berries (we layered berries on the bottom of the dish with a few on top to garnish) or simply some coconut whipped cream & freshly grated nutmeg.
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Nicole
Blogger at Merit + Fork
Chef de Cuisine of Merit + Fork, Nicole's posts are primarily food driven, with a dash of natural health and beauty tips for good measure.

9 Comments

  • Judy

    30.06.2017 at 10:33 Reply

    Im thinking this would be a great paleo cream puff filling

  • Emily McDowell

    22.06.2017 at 01:55 Reply

    I followed the instructions to the letter but ended up with a pot of lumpy, grainy, not-at-all custard-y stuff. Suggestions for where I may have gone wrong? The mixture never simmered or boiled, I added things slowly and whisked often… Any suggestions would be appreciated

  • How is Divine Wisdom like a Recipe? + Past Life Regression workshop (recipe included)

    30.04.2017 at 15:58 Reply

    […] I love custard. This recipe calls for coconut milk, but it doesn’t taste coconutty. It’s also dairy, grain, and corn-free. I swiped the original recipe from Nicole at http://meritandfork.com/paleo-dairy-free-vanilla-custard/. […]

  • How is Divine Wisdom like a Recipe? + Past Life Regression Workshop (custard recipe included)

    30.04.2017 at 15:43 Reply

    […] I love custard. This recipe calls for coconut milk, but it doesn’t taste coconutty. It’s also dairy, grain, and corn-free. I swiped the original recipe from Nicole at http://meritandfork.com/paleo-dairy-free-vanilla-custard/. […]

  • Tammy wilson

    07.01.2017 at 20:41 Reply

    Could I use full eggs instead of just the yolks?I have so many eggs…

  • Annette Hestres

    06.06.2016 at 08:21 Reply

    Simply delicious!

  • Ben Skilton

    29.11.2015 at 15:03 Reply

    Hi Nicole! I was wondering. Do you think this custard would work as ice cream if I poured it into an Ice cream machine?

  • Topher

    06.08.2014 at 16:01 Reply

    This looks so good, but I had a question. Can you taste the coconut milk? As in, does this custard taste different than it would if you used regular milk? I’m a fan of the ingredient, but some people I cook for are not, so I might have to make it both ways to satisfy everyone!

    • Nicole

      06.08.2014 at 19:37 Reply

      Thank you!! and I totally understand! I personally do not think it tastes like coconut milk, but, my two taste testers (one who does not like coconut) said it tasted like vanilla with a slight hint of coconut – and that it was delicious. If you use real vanilla bean or paste, that takes the flavor to the next level, IMO. Though I haven’t tried it with just regular vanilla extract, I know it would be just as awesome. I’d say test it on some unsuspecting family without telling them it’s dairy-free. ;)

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