As promised, I made my coconut custard pie yesterday, and here it is. It’s hard to miss dairy when we eat like this. In fact, people usually feel sorry for us when we tell them we are gluten-free, dairy-free and sugar-free, and I say, “It’s okay! We love it!” and that’s the truth.
I hope you had a nice 4th, and enjoy the rest of your weekend! Cheers!
♥, Kelly
Coconut Custard Pie
Add to bowl:
3 eggs
6 yolks
1/4 cup honey
1/4 tsp salt
Bring just barely to boil:
2 and 3/4 cups full fat coconut milk (full fat, not “lite”)
1/4 tsp vanilla liquid stevia (or 2 tsp vanilla extract)
As soon as you see a bubble, remove from heat. Begin beating the eggs with an electric mixer on low. While beating begin to slowly pour the milk into the eggs (so you don’t scramble the eggs). Continue till all of the milk is incorporated.
Pour into pie dish coated with coconut oil. Open the oven door. Slowly place the dish on the middle rack. Bake for about 30 minutes or until the custard is just set in the middle. While it’s still hot sprinkle with cinnamon and coconut sugar if you like. Let rest on the counter before slicing. Ooh-la-la! Nice cold too.
mbabc says
This recipe reminds me a bit of a Thai coconut custard called Sangkaya. My wife’s got a recipe up on her website: Kasma’s Sangkaya Recipe. I would substitute 1/3 cup of honey instead of the 1 cup of palm sugar and adjust the sweetness based on how it turned out the first time.
Beverly says
any suggestions how to use the 6 egg whites that were separated from the yolks needed for this recipe?
Kelly says
This recipe uses a lot of egg whites: Egg Crepes
Or we feed ours to our dog, who eats regular food. 🙂
Meagan says
This looks amazing!
Anonymous says
made this last night in little ramekins, just perfect! though i don’t think i needed to grease them as i wasn’t turning it out.
will be making the crepes tonight to use the egg whites, i have been desperate for more egg white recipes, as my husband loves custard, and i always make from scratch so we have a lot of whites left.
thanks, rwect
Sara Grace says
Thank you so much for this! Have always been gluten free, but as a nursing mom with an extra sensitive baby I recently had to go dairy free and refined sugar free. Custard pie is a huge family tradition and this was an amazing find – so grateful!!
MsDante Black says
Re Beverly:
Little late to the party, however,I will be using the remaining egg whites for meringue cookies. All the best 🙂
Anonymous says
Would this work the same with dairy milk? I have some raw milk I need to use up.