Southeast Asian Coconut Custard Recipe - Low Carb & Healthy
Low carb recipe for Southeast Asian Coconut Custard which belongs to the Sweets recipe category.
- cup (60 ml) sugar-free imitation honey
- teaspoon blackstrap molasses
- 2 teaspoons grated ginger, divided
- 1 tablespoon (15 ml) lime juice
- 14 ounces (390 ml) coconut milk
- cup (16 g) Splenda
- teaspoon ground cardamom
- cup (120 ml) Carb Countdown dairy beverage
- cup (120 ml) heavy cream
- teaspoon vanilla extract
- 4 eggs
- cup (35 g) shredded unsweetened coconut
Spray a 6-cup (1.
4-L) glass casserole dish with nonstick cooking spray.
Put the honey and molasses in the casserole dish.
Cover the casserole dish with plastic wrap or a plate and microwave on high for 2 minutes.
Add 1 teaspoons of the ginger and the lime juice and stir.
In a mixing bowl, combine the coconut milk, Splenda, cardamom, remaining 1 teaspoon ginger, Carb Countdown, cream, vanilla extract, and eggs.
Whisk until well combined.
Pour into the casserole dish.
Cover the casserole dish with foil and secure it with a rubber band.
Put the casserole dish in a slow cooker and pour water around it to within 1 inch (2.
5 cm) of the rim.
Cover the slow cooker, set it to low, and let it cook for 3 to 4 hours.
Turn off the slow cooker, uncover, and let it cool until you can lift out the casserole dish without scalding your fingers.
Before serving, stir the coconut in a dry skillet over medium heat until it's golden.
Remove the custard from the fridge and run a knife carefully around the edge.
Put a plate on top and carefully invert the custard onto the plate.
Sprinkle the toasted coconut on top.
Each with 5 g protein, 5 g carbohydrate, 2 g dietary fiber, 3 g usable carbs. Carb count does not include polyol sweetener in the sugar-free honey.