Meet my fruit custard which is like a trifle made with coconut milk, gelatin and fresh or frozen fruits like raspberries, blueberries, mango and banana. The raspberries and mango are in this version for the photo op but if you are eating according to the autoimmune protocol it is important to be aware of the amount of fructose in each serving .. aim for no more than 10-20g of fructose daily. See the paleo mom.
Real custard contains egg and this doesn’t have any … I also added lemon zest and I don’t think that custard is usually lemony … mine is made with coconut milk, not dairy milk but … other than that, it is EXACTLY the same as real custard.
Don’t you just love recipe comments like this? “I made this recipe but I’m only giving it two stars because it didn’t taste very good … I eliminated most of the ingredients and baked it for 2 hours instead of 30 minutes but, other than that, I made it EXACTLY the same as the recipe.”
Use fresh or frozen fruit to make this fruit custard
This fruit custard is lovely made with fresh fruit in season but frozen fruit or a mixture of fresh and frozen fruits is also delicious. By the way, I think that I am wearing out the word “delicious”. There are only so many ways that you can say “delicious” like … yummy or scrumptious or tasty … you get the picture.
I find breakfast more difficult on the autoimmune protocol than any other meal. Is this as trying for you as it is for me? I can only do soup so many mornings a week and then I reach my limit and reach for a batch cooked burger pattie instead, not that this is a bad thing. This from someone who, at a bad patch in her life, ate salmon salad EVERY NIGHT FOR A YEAR.
So my frustration with breakfast is why I created this fruit custard. Have this with a meat pattie and some greens and you are set … until lunch time that is. Hmmm? Now what to have for lunch?
That gives me an idea. I’d like to create a meal planner sometime in the future. I know that Autoimmune Paleo has a two week meal plan and Real Plans offers a subscription plan which is paleo with AIP options but another meal planner can’t hurt. Stay tuned.
Speaking of a meal planner reminds me that I changed my recipe format to one put out by a company called Meal Planner Pro. They were awesome in helping me switch, even doing all the recipe conversions for me … for free!! Let me know what you think of the new look.
Food to Heal Ourselves
Yields 4 cups
Scrumptious fruit custard that can be eaten as dessert or as part of your breakfast.
10 minPrep Time
10 minCook Time
20 minTotal Time
1 cup coconut milk: Aroy-d from amazon.com
1/3 cup coconut butter: buy Nutiva from amazon.com or from amazon.ca
1 teaspoon gelatin
2 or more cups fresh or frozen fruit cut in 1/2 - 1 inch pieces
1-2 teaspoons lemon zest
1 teaspoon honey
Increase the coconut milk to 1 and 1/3 cups.
Omit the coconut butter.
Increase the gelatin to 2 teaspoons.
This results in a creamier texture and more closely mimics a true custard.
Measure coconut milk and add to a small pot.
Sprinkle gelatin directly on top of room temperature coconut milk and let sit for 5 minutes.
Gently heat the coconut milk and gelatin stirring until the gelatin has dissolved but don't let it come to a boil.
Soften the coconut butter so that you can easily measure it (not for the variation).
Add this to the coconut milk/gelatin mixture.
Add honey and lemon zest and stir to incorporate.
Place fresh or frozen fruit in a small kitchen or serving bowl and pour the coconut milk mixture over the fruit.
Refrigerate until set.
1.Use fruits like mango, blueberries, raspberries, cherries and banana. br]2.If you use tinned coconut milk, reduce the coconut butter to 2 tablespoons.
3. If you are using frozen fruit, add it to the other fruit just before pouring the custard over top.The frozen fruit will thaw in the custard as it sets. If you thaw the fruit and then add the coconut/gelatin mixture there will be juice to mix in which will change the consistency of this lovely creamy custard.
4. Note that you should aim to keep fructose at no more than 10-20g daily if following the AIP. See a [chart here:
As seen on Phoenix Helix recipe Roundtable #135.