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Dairy-Free Coconut Cream Custard

Eggs, eggs, eggs!

When you raise your own backyard chickens, there are often times in your life when you’re wondering what the heck you’re going to do with all the eggs on your counter.

And yes, I said counter because I don’t refrigerate my eggs (here’s why).

Although scrambled eggs, over easy eggs, muffins, cakes, and all that kind of stuff sounds good, sometimes you want a little something different that uses up a lot of eggs but is still incredibly nourishing.

Enter this dairy-free coconut cream custard — holy yum!

Made with nourishing egg yolks, this coconut cream custard is suitable for any member of the family AND you can’t tell there are eggs in it. It just tastes like a creamy piece of heaven in a ramekin.

You can customize the amount of sweetness you prefer by drizzling a little extra rich maple syrup after it’s baked (my husband likes doing that) or you can just leave it the way it is — with a slight hint of maple syrup and coconut. No matter which way you do it, it’s going to satisfy you’re sweet craving with healthy fats and mineral rich natural sweeteners.

And can we be honest? This is good enough to even eat for breakfast.

Click here to head over to Mommypotamus to get my recipe for Dairy-Free Coconut Cream Custard

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