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1 Comment A delicious creamy coconut custard, but a little different from the usual. Use coconut milk and (blood) orange to make this coconut pudding. And you can also easily turn this into a coconut creme brulee. Lactose free and super delicious and easy. If you love custard be sure to check out these delicious custard tarts with figs (not lactose free!)
Coconut custard
I used blood oranges for this coconut pudding because I had them lying around, but regular oranges would work too. The combination of coconut and orange is delicious and makes this a great pudding to serve at a special occasion.
As you can see, the pudding is a little brownish. This is due to the use of coconut sugar. It is already a little dark and has a slight caramel flavor. You don’t have to use it, of course. You can replace it with ordinary sugar. You also need:
- coconut cream – you can also use heavy cream for making this if you do not find it important to be lactose free. Whole milk could also work but is less creamy so I would go for either the coconut or heavy cream.
- coconut sugar – as mentioned you can replace this with regular granulated sugar or brown sugar. The color will change depending on what kind of sugar you’re using
- eggs – I use 4 eggs plus 2 extra yolks
- vanilla – use either extract or a teaspoon of vanilla paste
For sprinkling on top after baking I like to use shredded coconut but coconut flakes would also work really well.
Make a lactose free crème brûlée
If you want to serve a lactose-free crème brûlée for the holidays, this coconut custard will do the trick. The preparation is not very different from a normal crème brûlée. After baking, sprinkle the custard with a little granulated sugar and use a blowtorch/creme brulee burner to create a crunchy sugar coating. For something else entirely make an Oreo Creme Brulee!
Coconut custard
Ingredients
- 600 ml coconut milk
- 400 ml blood orange juice or regular orange juice
- 4 eggs
- 2 egg yolks extra
- 100 g coconut blossom sugar
- 1 tsp vanilla extract
- 1 tsp gingerbread spices
- A little coconut to sprinkle on top
How to make the coconut custard
- Preheat the oven to 150˚C/300˚F. Heat the coconut milk and orange juice in a saucepan until hot but not boiling.
- In a bowl, whisk together the eggs, extra yolks, sugar, vanilla and spices. Slowly add the hot coconut milk, stirring well to combine. Pour into a shallow cake tin (or several tins) and sprinkle with a little extra cinnamon.
- Bake in the oven for about 30-40 minutes, until the custard is set. It may still wobble a little in the middle. Sprinkle with grated coconut before serving.
Nutrition Information per portion:
Disclaimer:
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
My goal was to create a custard using coconut milk and boy, this is so good!