Coconut Vanilla Custard

5 40 127
Ingredients Minutes Calories
Prep Cook Servings
15 min 25 min 4
Coconut Vanilla Custard
Health Highlights


4 egg yolk Egg yolk
1 1/2 cup Coconut milk, sweetened (divided)
1 pod Vanilla bean (2 inch pod)
2 packette Stevia sweetener, powder
4 tbsp Coconut flakes, unsweetened (for garnish - 1 tbsp per serving)


Preheat oven to 350 degrees F (177 degrees C).

Split vanilla bean in half lengthwise. Place bean cut sides up and with the back of a knife, scrape out the seeds the entire length of the bean, set side.

In a medium bowl, whisk egg yolks until combined. In another medium bowl, add 3/4 cup coconut milk, place a strainer over bowl, set aside.

In a saucepan over medium heat, add another 3/4 cup coconut milk, stevia and vanilla, seeds and bean. Heat milk mixture just until it begins to steam, do not simmer. Pour warm milk mixture into bowl of egg yolks, whisk to combine.

Now strain the milk/egg mixture into the other bowl of coconut milk, whisk to combine.

Pour custard mixture into 4 custard cups. Place cups in a deep pan. Pour hot water, not boiling, into the pan until it reaches halfway up the sides of the custard cups. Cover pan with foil and seal tightly. Bake custards for 25 to 30 minutes, until edges are firm but still soft in the centers.

Remove custards from pan, cool. Serve at room temperature or chilled, with a garnish of flaked coconut.

Nutrition Facts

Per Portion

Calories 127
Calories from fat 96
Calories from saturated fat 57
Total Fat 10.6 g
Saturated Fat 6.3 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.9 g
Monounsaturated Fat 2.4 g
Cholesterol 203 mg
Sodium 25.7 mg
Potassium 51 mg
Total Carbohydrate 5.3 g
Dietary Fiber 1.2 g
Sugars 2.9 g
Protein 3.2 g

Dietary servings

Per Portion

Meat Alternative 0.6

Energy sources


Meal Type(s)