Keto Coconut Custard

Serving Size:
10 min active/ 3 hrs total


  • 2 cups organic half & half or 1 can coconut milk (*see note)
  • 4 eggs
  • 1/3 cup Trim Healthy Mama Gentle Sweet or your favorite sweetener
  • 1/2 vanilla pod (*see note) or 1 tsp vanilla extract
  • 1/2 cup shredded unsweetened coconut


  • Preheat oven to 350 degrees
  • *If you are using coconut milk, warm it in a pan just to melt solids >not hot!< before combining with other ingredients in the blender. If you heat it too much it will cook the eggs. Simply cool the liquid to room temp before blending if it gets too hot.
  • Combine first 4 ingredients in a blender and whirl for 10-15 seconds *if using a vanilla bean remember to strip the paste from the bean (here’s a great bit of info)
  • Prepare ceramic ramekins with a spray of oil (I used coconut oil pan spray)
  • Line a pan with a small dish towel – this allows you work with the ramekins without slipping around in the dish
  • Carefully pour the custard mix into your prepared ramekins
  • Transfer to oven rack
  • Pour boiling water in the larger pan to within 1/2 inch of the top of the ceramic ramekins

  • Bake for 35 minutes or until knife comes clean when inserted into center of custard
  • While custard is baking toast coconut in a small frying pan to a toasty brown, stirring often to prevent burning
  • Remove custards from oven and remove from water pan as soon as possible
  • Cool custard on wire rack
  • Top with toasted coconut
  • Refrigerate for at least 2 hours

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