Posted by / Saturday, November 3, 2018 / No comments / , , , , , ,

Pumpkin Coconut Custards


1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/2 tsp sea salt
4 large eggs
1/2 cup maple syrup
1/2 tsp pure coconut extract
1 can pumpkin puree
3/4 cup canned coconut milk
3/4 cup unsweetened almond milk


1. Prep oven and make sure to preheat at 300 F
2. In a bowl, combine ginger, cinnamon, nutmeg and the salt. Mix it well. Set aside.
3. In a larger bowl, add in eggs, maple syrup and the coconut extract and whisk and make sure it's blended well.
4. Add in spices and pumpkin
5. Add in coconut milk and almond milk and whisk again to blend well.
6. Pour the mixture in your ceramic containers and place in a baking pan with 1-inch of hot water in it (bain-marie cooking style)
7. Bake for 40-50 minutes, test your mixture by inserting a toothpick or a knife in the center if it comes out clean, it's ready and cooked. Remove then let it cool then refrigerate overnight or until ready to serve.

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