Tuesday, July 3, 2012

Honey Custard (dairy free)

This is a very simple, delicious rich yummy dessert or we even like it for breakfast with fresh fruit. 

This also makes a great baby food if you omit the honey and use extra egg yolks instead of whole eggs.

2 cups full fat or homemade coconut milk, the richer the milk the better.  (use  
   whole raw milk if not on GAPS or allergic to dairy)
4 large organic and pastured eggs
1/3 cup honey
1T gelatin
1 good splash vanilla

In a large sauce pan dissolve the gelatin in part of the coconut milk, add the rest of the ingredients and stir constantly as it cooks until it thickens. Pour into cups or small dishes and dust with nutmeg, chill until set. 

If not on GAPS this is amazing with a bit of maple syrup drizzled over the top ;) 


  1. Chelsey thank you! Each recipe you share is such a gift!

  2. Another one that sounds great. But what do you mean by a splash? ;)

  3. I'm so glad you like them ((Cindy)))

    Meg the amount of a splash depends on how much you like vanilla ;)somewhere btwn a tsp and tbls I'd guess.

  4. Chelsey I made this custard... oh how amazingly delicious!