Southeast Asian Coconut Custard Recipe - Low Carb & Healthy

Low carb recipe for Southeast Asian Coconut Custard which belongs to the Sweets recipe category.

Ingredients Needed

  1. cup (60 ml) sugar-free imitation honey
  2. teaspoon blackstrap molasses
  3. 2 teaspoons grated ginger, divided
  4. 1 tablespoon (15 ml) lime juice
  5. 14 ounces (390 ml) coconut milk
  6. cup (16 g) Splenda
  7. teaspoon ground cardamom
  8. cup (120 ml) Carb Countdown dairy beverage
  9. cup (120 ml) heavy cream
  10. teaspoon vanilla extract
  11. 4 eggs
  12. cup (35 g) shredded unsweetened coconut

Cooking Instructions

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.

Set aside.

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.

Chill overnight.

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.

Serving Yield

8 servings

Nutrition Information

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.