Pumpkin, Coconut, & Maple Custard Cups
This Paleo pumpkin and coconut custard is the perfect dessert for your Halloween and Thanksgiving parties You can make them ahead too
This Paleo pumpkin and coconut custard is the perfect dessert for your Halloween and Thanksgiving parties You can make them ahead too
- 1 teaspoon ground cinnamon
- 4 large eggs
- â½ teaspoon vanilla extract
- 1 cup full-fat coconut milk
- â½ cup grade a dark color maple syrup
- â¾ cup canned pumpkin purã©e (i use libby’s)
- â½ teaspoon ground nutmeg
- â¼ teaspoon diamon crystal brand kosher salt
- â½ cup toasted coconut flakes (bake raw flakes in
- Carbohydrate 0.517534 g
- Cholesterol 169.2 mg
- Fat 3.979224 g
- Fiber 0.138059996032715 g
- Protein 5.042374 g
- Saturated Fat 1.240497 g
- Serving Size 1 1 serving (40g)
- Sodium 56.026 mg
- Sugar 0.379474003967285 g
- Trans Fat 0.6683106 g
- Calories 58 calories
Step-by-step
- Preheat the oven to 325°F with the rack in the middle.
- Boil a full kettle of water.
- Get two 9 x 13 inch glass baking dishes and lay a small towel on the bottom of each one (the towel will keep the ramekins from slipping around).
- Heat the coconut milk in a small saucepan over low heat until it’s steaming but not boiling.
- Crack the eggs into a large bowl, add the maple syrup, and whisk well.
- Slowly add the warmed coconut milk to the egg and syrup mixture (a little bit at a time) and mix vigorously. (Don’t be impatient and add the hot coconut milk all at once or you’ll end up with scrambled eggs!).
- Whisk in the pumpkin, spices, vanilla, and salt.
- Divide the ramekins into the two towel-lined baking dishes (ten ramekins won’t fit in one dish) and ladle in the mixture.
- Pour boiling water into the baking dishes until it reaches halfway up the ramekins and carefully transfer them to the oven.
- Bake custard cups for about 30 minutes. The custards are ready when a knife inserted into them comes out clean and they’re still slightly jiggly in the middle.
- Cool the custards on a wire rack until they’re room temperature (about 1 hour) and top each one with a sprinkle of toasted coconut.
- These custards taste great cold, too. Refrigerate the ramekins for up to four days and top with toasted coconut right before you devour them.
A Fall Delight: Pumpkin, Coconut, and Maple Custard Cups
As a busy working mom, I'm always on the lookout for recipes that are both delicious and easy to make. This Pumpkin, Coconut, and Maple Custard Cups recipe has become a real winner in my household, perfect for both weeknight treats and special occasions like Thanksgiving or Halloween. The creamy texture, combined with the warm spices of pumpkin and the subtle sweetness of maple syrup, creates a truly irresistible dessert. And the best part? It's surprisingly simple to whip up, even on a busy schedule.
What I love most about this recipe is its versatility. It’s easily adaptable to different dietary needs. For instance, the recipe is naturally Paleo-friendly, but you can also easily adjust it to be gluten-free or dairy-free. I often find myself making a double batch - one for us to enjoy immediately, and another to store in the fridge for those spontaneous dessert cravings later in the week. The custards hold their flavor beautifully, and the added touch of toasted coconut on top adds a delightful textural contrast.
The preparation process is straightforward. I usually start by gathering all my ingredients—fresh eggs, creamy coconut milk, pumpkin puree, and warm spices. The gentle blending of the ingredients is therapeutic, and I often find myself lost in the moment, enjoying the comforting aromas that fill my kitchen. After baking, the custards have a delightful jiggly texture that signifies they're perfectly cooked. Allowing them to cool fully before refrigerating ensures a smoother, richer taste. These little cups of autumnal bliss are guaranteed to impress your family and friends.
Beyond being a delicious dessert, this recipe has become a cherished tradition in my home. The process of making them brings a sense of warmth and comfort, reminiscent of family gatherings and cozy evenings. The act of baking itself is relaxing and rewarding; it's a mindful activity that takes my mind off the stresses of the day. The end result is more than just a dessert—it's a small act of self-care, a moment of peace amidst the whirlwind of daily life.
I often find myself sharing these custards with neighbours and friends, spreading a little autumnal cheer. The satisfied smiles on their faces as they savor the first bite are immensely rewarding. It's moments like these that reaffirm the importance of creating and sharing simple joys in life. So, whether it’s a weeknight treat or a festive occasion, this recipe is a surefire way to add warmth, flavour, and a touch of magic to your day. And remember, a little bit of indulgence is perfectly acceptable, especially when it comes in such a delightful package.
This simple recipe is a testament to the power of straightforward ingredients and a little bit of love. The result is a truly memorable dessert, perfect for any occasion. So, gather your ingredients, embrace the comforting aromas, and let the magic of baking transport you to a place of warmth and joy. Happy baking!
