That Sugar Movement


Coconut Vanilla Baked Custard

  • Coconut Vanilla Baked Custard - Serves Serves: 6
  • Coconut Vanilla Baked Custard - Prep Time Prep Time: 10 minutes
  • Coconut Vanilla Baked Custard - Cook Time Cook Time: 25 minutes, plus cooling

Contains eggs

Ah custard! It always reminds us of childhood. In some of our families, Birds Custard Powder was a fixture, and in a nostalgic moment recently we checked out the ingredients list. Yep, high in sugar and not much else in it resembling real food. So, here’s a no added sugar and dairy free custard that is not only a cinch to make, but should provoke some happy memories of this comforting dessert.


  • 5 - Medjool dates, pitted
  • 400mL - tin coconut milk
  • 400mL - tin coconut cream
  • 2 - eggs
  • 2 - egg yolks
  • 1 - vanilla bean
  • 1 - punnet fresh blueberries
  • 1tbsp - cacao to serve (optional)


  1. Preheat the oven to 200 degrees celsius.
  2. Process the dates with a little coconut milk until you have a smooth consistency.
  3. Combine the date mixture with the remainder of the coconut milk and cream.
  4. In a separate bowl, lightly beat the eggs and egg yolks together.
  5. Beat the beaten eggs into the coconut and date mixture.
  6. Scrape the seeds from the vanilla bean into the custard mixture and mix in well.
  7. Pour the mixture into 4 x 200ml ramekins (or you can spread over 6 smaller ones).
  8. Put the ramekins into a baking dish and pour enough boiling water to come up halfway up the sides.
  9. Pop the baking dish with ramekins into the oven. Check the custard after 25 minutes – we’ve found the cooking time can really depend on your oven. You want the custard to be wobbling just a little bit in the centre, so if it’s jiggling like crazy, give it some extra time.
  10. Refrigerate until ready to serve, dust with a little cacao and scatter with blueberries.

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That Sugar Movement