Coconut Sugar Custard

Can You Make Custard With Coconut Sugar?

Healthy Recipes


Custard with Coconut Sugar Recipe

Custard with Coconut Sugar Recipe

I love Custard.

I love all the creams.

From Custard to Panna Cotta to Creme Patissiere and Crème brûlée, bring them on! I’m equally crazy for creams and puddings just as I am for chocolate cakes.

But here’s what kept me away from custard for so long: I don’t eat table sugar and I only use coconut sugar for baking.

So, is there a coconut sugar custard recipe? Can you even do that?

Before I started experimenting with the custard recipe below I had my doubts. Not only because I couldn’t find many recipes online using coconut sugar instead (coconut milk yes) but also because…when something is so good the way it is and the way it’s always been, how can you expect it to be even good enough? And then I didn’t know how it’ll look (brown custard, ehm…no) or if the coconut sugar would dissolve at all?

I kept postponing the trial until I found the courage to give it a try.

And…big success! It was not only delicious, but it was also relatively similar in looks to your average homemade custard. Everything worked the same way as if you’d use table sugar.

Here it’s served with my favourite no-mixer lemon cake but it was just as delicious eating it with the spoon.

This is my version of the custard recipe:

INGREDIENTS

  • 3 egg yolks (room temperature)

  • 3 tsp cornflour or corn-starch (maizena)

  • 700ml full-fat milk

  • 30gr coconut sugar

  • 1 vanilla pod or extract (I like to see the little black specks when I make vanilla creams like panna cotta so try to use vanilla pods over vanilla extract)

DIRECTIONS

  1. In a pan mix the egg yolks, the coconut sugar, and the maizena to make a paste.

  2. While in another pan heat the milk together with the vanilla and leave it to cool for a few minutes.

  3. Slowly start pouring the warm milk with the vanilla into the pan with the paste while you continuously stir.

  4. Cook gently over low heat until it thickens.

Eat the custard warm or cold. Eat it with a spoon or pour some over a cake. You can also keep some for later in the fridge. I kept mine for three days. Custard forever, enjoy! Sofia

Sofia Simeonidou

Sofia Simeonidou writes fun & funny stories (+recipes) for serious wellness choices.