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!


Dairy-Free Vanilla Custard
  • 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
  • 1/4 cup honey OR maple syrup
  • Good pinch of sea salt
  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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