Egg-free Coconut Custard Recipe

Custard is a sweet sauce typically made by combining egg yolks with rich dairy cream. 

In Ayurveda, we recognize eggs and cream should not be served together. Both eggs and cream have the heavy quality. Eaten together, they’ll create unpleasant symptoms such as bloating and gas.

Plus, cream will curdle in your stomach if served with anything else in the meal which is sour or salty.

→ Discover how food combinations affect your digestion and learn to reset it

This egg-free recipe uses coconut instead of dairy cream. It still has a rich, creamy flavor, but without poor food combinations or potential for curdling if served alongside a full meal.

We suggest serving this dessert alongside your dinner, rather than an after-meal snack, to support optimal digestion.

This custard is augmenting and grounds vata and pitta dosha.

Augmenting

Serves: 3-4

Preparation Time: 10 minutes

You’ll Need:

• 3 Tbsp raw coconut cream

• 1 cup boiling water

• 2 Tbsp maple syrup 

• 1 tsp vanilla essence

• Pinch of salt

• ¼ cup water

• 5 Tbsp barley flour

Here’s How:

1. In a small saucepan combine the coconut cream with the boiling water and bring it to boil, whisking to dissolve the cream.

2. Stir in the maple syrup, vanilla, and salt.

3. In a small bowl mix the water with the flour until it is lump free.

4. Whisk the flour mixture into the saucepan and slowly heat it, stirring, until it thickens to your desired consistency. 

Tips and Substitutions:

• Pour it over a slice of Love Loaf for a nourishing and beautiful presentation.