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 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.