Coconut Pumpkin Custard – Dairy and Gluten Free

It is the time of year for falling leaves, crisp apples, hot cider and the delicious aroma of freshly baked spicy pumpkin custard. Pumpkin provides an excellent source of immune –boosting antioxidants and is low in calories and fat.  It is also a good source of essential vitamins and minerals.

What makes this recipe unique is the addition of coconut milk in place of condensed milk. Compared to cow’s milk, coconut milk is easier to digest and is healing to the digestive system. It contains important bio-available fats and proteins.  The fat in coconut milk is mostly lauric acid, a medium chain fatty acid, which has remarkable anti-viral, anti-bacterial and anti-fungal properties.

These are delicious warm from the oven or keep the individual Ramekins cover in the refrigerator for a convenient and healthier alternative, dessert snack.

Ingredients:

• 2 eggs
• ½ cup to ¾ cup organic coconut sugar (I used ¾ cup which is pretty sweet)
• 1 ½ teaspoon cinnamon
• ½ teaspoon ginger
• ¼ teaspoon cloves
• 1/8 teaspoon nutmeg
• ½ teaspoon Himalayan salt
• 2 teaspoons vanilla extract
• 1 (15 ounce) can organic pumpkin puree
• 1 (13.5 ounce) can coconut milk

Directions:

1. Preheat oven to 350 degrees.
2. In a large bowl, whisk the eggs.  Add the coconut sugar, spices, salt, vanilla and pumpkin, mix until well blended.
3. Gradually mix in coconut milk until smooth and well blended.
4. Pour mixture into 8 lightly greased Ramekins (7 ounce size).
5. Place Ramekins on a cookie sheet and bake for 45 minutes or until knife inserted in center comes out clean.