This velvety Pumpkin Coconut Custard features naturally sweet coconut milk and a touch of maple syrup.
This recipe has been husband and friend tested and rates a 10 out of 10 for yummy-ness! Don’t save for fall – make it all year round!
Our good friends both have diets that restrict both dairy and gluten. Inviting them over for a meal and dessert they can eat has been very challenging…but I have been learning. Online I found a couple of custard recipes to try but we just were not totally satisfied with the results. We love pumpkin and I wasn’t going to give up. After getting some good ideas from both recipes and making some minor changes, I came up with a winner! We just can’t get enough of this pumpkin custard. We are so happy with the taste that I make this for my husband and me even though we have no diet restrictions ourselves. I really like that this recipe doesn’t use sugar…and I get enough dairy with my love of cheese and lattes, so no milk is just all the better.
The Very Best Dairy Free Pumpkin Custard
Notes
Top with whipped cream made with coconut milk, or chopped nuts. Get creative!
Ingredients
- 1 tsp. ground cinnamon
- ½ tsp. ground ginger
- ¼ tsp. ground nutmeg
- ½ tsp. fine sea salt
- 4 large eggs, beaten
- ½ cup pure maple syrup
- ½ tsp. pure coconut extract (I substitute the coconut with vanilla.)
- 1 (15-oz.) can of pumpkin puree
- 1-1/2 cup canned coconut milk
Instructions
- Preheat oven to 300° F.
- Combine cinnamon, ginger, nutmeg, and salt in a small bowl; mix well. Set aside.
- Combine eggs, maple syrup, and extract in a large bowl; whisk to blend.
- Add spice mixture and pumpkin.
- Gradually add coconut milk and whisk to blend.
- Pour mixture evenly into eight 6-oz. custard cups. Place cups in a 13x9-inch baking pan; fill the pan with 1-inch hot water.
- Bake for 45 to 50 minutes, or until knife inserted in custard halfway between center and edge of ramekin comes out almost clean. Cool completely on a wire rack. Refrigerate until ready to serve.
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