Coconut Custard Cake
May 28th, 2012
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Author: 
Coconut Custard Cake
This was a very easy recipe. You can have it be both sugar and gluten free by using stevia. And you can substitute two cups of whole organic milk for the cream and water. The cream and water make it lower in carbs, either ways it’s delicious!
Ingredients:
4 large pastured eggs
1 cup organic heavy cream
1 cup water
3 tsp. vanilla extract
4 T. organic butter
1/2 C. almond flour
3/4 C. Rapadura or Organic Sugar or ¾ tsp Stevia (liquid)
1 C. organic shredded coconut (unsweetened)
Directions:
Place all ingredients into a large bowl. Blend until well combined.
Pour into a greased 9″ pie dish or casserole and bake at 350
degrees for approx. 1 hour or until set well.
Tastes amazingly like rice pudding! Really nice 🙂
8 generous servings
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Sounds so yummy! Can’t wait to try it. I think I will try it using coconut milk instead of the cream. Probably not as rich but I can’t handle the milk. Thanks for posting!
I bet coconut milk would be great! Let me know how it turns out. It’s great to offer options on a recipe. 🙂
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