Mel Christensen

Mel Christensen

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Lemon Coconut Custard *Sugar Free, Dairy Free, Gluten Free

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Lemon Coconut Custard

*Sugar Free, Dairy Free, Gluten Free

 

Ingredients:

  • Zest of 1 lemon (optional)
  • 50g (about ¼ cup) Natvia (or more if you like a sweeter custrard)
  • 30g (2 tbsp.) Cornflour
  • 2 large free range eggs
  • 500g (2 cups) coconut milk 

Stovetop Method:

  1. In a small bowl or mug,  mix cornflour and about 1-2 tbsp. and coconut milk to a smooth paste. Transfer to a medium saucepan and whisk in all other ingredients together ensuring that it’s smooth and lump free.
  2. Over medium heat keep whisking until the mixture starts to become thick and gently bubbling.
  3. Remove from heat and allow to cool before serving.

 

Thermomix Method:

  1. Place lemon zest (if using), Natvia and cornflour into mixing bowl and mill 10 sec/speed 9. Scrape down sides of bowl.
  2. Add all remaining ingredients and cook 7 min/90C/Speed 4.
  3. Serve warm or cool.

 

*Vanilla Custard: Replace lemon zest with 1 tsp Vanilla paste or extract

*Chocolate Custard: Replace lemon zest with 20g cacao/cocoa powder