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Thai Custard Pudding Recipe
Delicious recipe for Thai custard that is the dairy free version of egg custard made with healthy fats and a nourishing whole sweetener.
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 4 servings
Ingredients
- 5 eggs preferably free range or pastured
- 1 cup whole coconut milk
- 1/2 cup maple syrup
- 1 pinch sea salt
- 1 splash vanilla extract
Instructions
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Beat eggs and then blend in remaining ingredients in a baking safe glass bowl.
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Place glass bowl inside another larger baking dish filled with water that reaches halfway up the sides.
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Bake at 325 F/ 163 C degrees for 45 minutes or until a knife inserted in the center comes out clean.
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Cool. Serve with sliced strawberries or blueberries and healthy dairy-free whipped cream!
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Refrigerate leftovers after the pudding comes to room temperature.
Recipe Notes
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.