DELICIOUS Layered Coconut Crumble Custard Cups

For a special dessert, these healthy layered coconut crumble custard cups are superb. Combining the crumbly base and topping with the creamy custard makes them hard to resist.

We know that when you are trying to lose weight it can feel as though desserts like this are off limits.

But with the help of the 28 Day Weight Loss Challenge we give you the tools (and amazing recipes like this) so that you can enjoy healthy treats and still lose weight. Winning!

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Layered Coconut Crumble Custard Cups

Votes: 38
Rating: 4
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Rate this recipe!

Course

Desserts, Snacks

Servings

cups

Ingredients

Base and Topping

• 14 Digestive biscuits sugar free
• 1/2 cup shredded coconut
• 1 tbsp maple syrup
• 2 tbsp coconut oil
• 2 tbsp water

Coconut Custard

• 3 egg yolks
• 2 tbsp coconut sugar
• 2 tbsp corn flour
• 1 cup milk of choice
• 1/2 cup coconut cream
• 1 tsp vanilla extract

Course Desserts, Snacks Servings cups Ingredients Base and Topping 14 Digestive biscuits sugar free 1/2 cup shredded coconut 1 tbsp maple syrup 2 tbsp coconut oil 2 tbsp water Coconut Custard 3 egg yolks 2 tbsp coconut sugar 2 tbsp corn flour 1 cup milk of choice 1/2 cup coconut cream 1 tsp vanilla extract

Votes: 38 Rating: 4 You: Rate this recipe!

Instructions

Base

1. In a food processor mix all the base ingredients together except the water, process until a fine crumb forms. Once you have a crumb consistency add the water to bring it all together so you a have a moist mix.
2. In a silicone 6 muffin mould, add half of the base mix to each of the cases. Roughly a tablespoon in each. Press them firmly down. Reserve the remaining crumb mix for the top of the cups

Custard

1. In a mixing bowl add the yolks, coconut sugar and cornflour. Hand mix well until well combined and slightly pale in colour and then set aside.
2. In a small saucepan add the milk, coconut cream and vanilla, on a medium to high heat, bring to a simmer. Once heated take off the stove and add very slowly to the yolk mixture. Once well combined put back into the saucepan and return to the heat.
3. Constantly whisk until the mixture thickens, which will take around 5 minutes.
4. Once thickened poor over the top of the bases in the silicone mould, and put in the fridge to set.
5. After an hour, place the remaining crumb mixture on top, pressing lightly but firmly down.
6. Once again put in the fridge to set for 4-5 hours (overnight is ideal), then pop out of the silicone moulds and store in the fridge or freezer.

Recipe Notes

250 calories per serve

Special thanks to Ash Petroff for this delicious recipe.

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