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Coconut Milk Custard {in the crock pot}

This custard is so yummy. Custards may not be the prettiest desserts for eye candy, but boy are they tasty! I am in love with this coconut custard- creamy coconut milk complimented by cinnamon and freshly scraped vanilla. Coconut milk is mixed with pastured egg, vanilla bean scrapings (or extract), cinnamon and just a bit of salt. Pop them into the crock pot for a while or if you’re looking to get them done fast- cook in the oven. Thanks so much to The Gluten Free Homemaker and Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats

 for such wonderful inspiration!

Coconut Vanilla Custard

Coconut Vanilla Custard

Ingredients

  • 1 can of full fat coconut milk
  • 1/4 cup honey or maple syrup
  • 2 eggs or 4 yolks (for a richer custard)
  • scrapings of 1 vanilla bean (or 1 teaspoon vanilla extract- [DIY extract is super easy|http://thischickcooks.net/2011/09/30/12-healthy-weeks-of-christmas-gifts-and-recipes-week-1/)
  • 1/4 teaspoon cinnamon
  • dash of salt

Instructions

  1. Mix all ingredients until well blended. Fill the bottom of a crock pot with about 1" of water. Divide custard mixture evenly between 5 custard cups or uncovered mason jars (mine were 6 ounce jars) and place in crock.
  2. Turn crock on high heat and cover, cooking for 2-3 hours. The custard is done when just the center is still jiggly. Turn off the crock and take off the crock lid, allowing the jars to rest in the pan for about half an hour. Serve custard immediately or chill for later.
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