For those of you egg custard lovers out there, this recipe is a twist on that basic recipe using whole coconut milk instead of fresh milk. The coconut milk imparts a slightly coconut-y flavor giving the dessert a hint of Asian flavor. I have really been enjoying a bowl of this in the evening lately. It is so full of healthy fats and so very satisfying.
Suggestion: Serve this dessert after a dinner of Steak Panang Curry! The two dishes very much complement each other and work well if your family ever enjoys Asian or Thai night together (trumps the nasty, MSG loaded Chinese takeout)!
Thai Custard Pudding
5 eggs (use free range or pastured eggs from a local farm for superior flavor)
1 cup whole coconut milk (sources)
1/2 cup honey, sucanat, or maple syrup OR 1/4 cup sweetener of choice and 5 drops stevia (sources)
Pinch sea salt (sources)
Splash vanilla extract (sources)
Mix everything well in a glass bowl. Set the glass bowl in a larger glass bowl with water that reaches halfway up the sides of the baking dish. Bake at 325F for 45 minutes or until a knife inserted in the center comes out clean.
Serve with sliced organic strawberries or blueberries and REAL whipped cream.
Love pudding? Try these other recipes too:
Sarah, The Healthy Home Economist
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