WebInstructions. Preheat oven to 350. In a mixing bowl, combine condensed milk, eggs, and sweetener and mix well. Add coconut milk and shredded coconut and mix …
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This recipe for low carb sugar-free coconut custard could not be easier to make, and every bowl has just 3g net carbs. 1. Preheat oven to 350 degrees F and put a full kettle of water on to boil. 2. Whisk together the eggs, sweetener and salt. 3. Heat coconut milk and heavy cream until barely simmering. 4.
First, blend eggs with sweetener and salt using a hand mixer. Then, heat coconut milk to just under boiling and whisked into the egg mixture. For extra flavoring, stir in coconut and vanilla extract. If you don't care for coconut pieces in the custard, they can be left out. But I like the flavor they add.
This Keto Coconut Custard makes a smooth and creamy custard using coconut milk and egg yolks as a base. A topping of toasted coconut adds even more coconut flavor as well as a contrasting texture. While I call this recipe “coconut custard”, it’s really based off of a classic pots de creme recipe, like my orange pots de creme.
We top this dairy-free custard with toasted coconut. This recipe makes a dessert that can be part of a low-carb, keto, Paleo, dairy-free, gluten-free, or Atkins diet. This Keto Coconut Custard makes a smooth and creamy custard using coconut milk and egg yolks as a base.