Delicious recipe for Thai custard that is the dairy free version of egg custard made with healthy fats and a nourishing whole sweetener.
Beat eggs and then blend in remaining ingredients in a baking safe glass bowl.
Place glass bowl inside another larger baking dish filled with water that reaches halfway up the sides.
Bake at 325 F/ 163 C degrees for 45 minutes or until a knife inserted in the center comes out clean.
Cool. Serve with sliced strawberries or blueberries and healthy dairy-free whipped cream!
Refrigerate leftovers after the pudding comes to room temperature.
Substitute sucanat for the maple syrup if desired.
For a low sugar version, use 1/4 cup sweetener of choice and 5 drops stevia extract.