Comments on: Coconut Milk Custard for a Dairy-Free Keto Treat

By: Lisa MarcAurele

Lisa MarcAurele — Mon, 05 Jul 2021 12:13:23 +0000

In reply to Jessi. You can definitely cook it in the Instant Pot. I'd try about 15 minutes on high pressure followed by quick pressure release.

By: Jessi

Jessi — Mon, 05 Jul 2021 03:24:27 +0000

Can you make this in an Instant Pot?

By: Tracie

Tracie — Tue, 20 Apr 2021 00:22:45 +0000

Fyi in case anyone else runs into a calorie and macro mismatch: I got way more calories per serving, 234 instead of the under-100 cals per in the original. I used one can (13.5 ounces of organic coconut milk), 2 medium eggs, and 2 tbsp Terrasoul unsweetened shredded coconut. Split it into 4 servings. 2.8 grams net carbs, 21.2 g fat, 4.4 g protein. I expect it will taste delicious so I've already rated it 5 stars though it's still cooking in the oven. 😎

By: Lisa MarcAurele

Lisa MarcAurele — Mon, 19 Oct 2020 16:24:34 +0000

In reply to Joan. It should work out with almond coconut milk. Hope you enjoy the treat!

By: Joan

Joan — Mon, 19 Oct 2020 15:59:48 +0000

Hi Lisa, I was so excited to see that I can make a baked custard using almond coconut milk. I have an IBS blog and I am going to try this recipe with a few tweaks to make it low fodmap friendly. Most of us IBS folk miss custard but didn't think alternative milks could bake into a custard-like consistency. I googled around and up came your wonderful blog. Hope it works.

By: Kelly

Kelly — Fri, 08 May 2020 00:01:49 +0000

This is by far the best custard I’ve ever made, keto or not. I’m currently quarantining and trying hard to stay as low carb as possible, but I do have my sweet cravings. So I tried this recipe with a few substitutions. I used an entire can (13oz) of coconut milk and then I used a can of Mexican crema table cream (7.6oz) which is thick and creamy. Very similar to a think condensed milk. I used the same amount of Stevia that the recipe calls for, 2 tsp. vanilla and a tsp. almond extract. I did throw is a 1/2 tsp. of xanthum gum in too, so it would have a creamier texture. That combined with the table cream made for a delicious and creamy custard. OMG! Sprinkled some unsweetened coconut on the top before pushing the pan in the oven and Voila! Yummo!

By: Freya

Freya — Sat, 18 Jan 2020 06:37:27 +0000

In reply to Susan. Eggs aren’t dairy they are unfertilized embryos and dairy comes from animals that make milk eg. cows sheep

By: Lisa MarcAurele

Lisa MarcAurele — Sat, 16 Nov 2019 15:36:20 +0000

In reply to Racquel Garcia. Over baking is the most common reason why custard weeps (releases liquid).

By: Racquel Garcia

Racquel Garcia — Fri, 08 Nov 2019 17:06:14 +0000

Love this recipe but both times I made it , it comes out watery in the bottom and like a grey color. Do you know why or if I need to make any changes?
I actually bought natural food coloring to give it a more yellow custard look this time.
Just wanting to know if I can get more custard look.

By: Lisa MarcAurele

Lisa MarcAurele — Wed, 23 Oct 2019 00:06:03 +0000

In reply to Heather. I typically use 3.5-inch diameter ramekins.

By: Heather

Heather — Mon, 21 Oct 2019 20:42:46 +0000

What size custard cups should I use?

By: Mary R Hunt

Mary R Hunt — Wed, 09 Oct 2019 11:02:11 +0000

Thanks for the never ending supply of recipes, especially puddings. My husband being diabetic loves the endless supply he can enjoy. Now I have printed the Coconut custard with coconut milk which I will make for him tonight. I also use the recipes for myself trying to lose weight, its working slowly but working
Thanks again Lisa