Layered Coconut Crumble Custard Cups
Servings
6cups
Servings
6cups
Ingredients
Base and Topping
  • 14 Digestive biscuitssugar free
  • 1/2cup shredded coconut
  • 1tbsp maple syrup
  • 2tbsp coconut oil
  • 2tbsp water
Coconut Custard
  • 3 egg yolks
  • 2tbsp coconut sugar
  • 2tbsp corn flour
  • 1cup milk of choice
  • 1/2cup coconut cream
  • 1tsp vanilla extract
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

Print Recipe
Layered Coconut Crumble Custard Cups
Coconut-Custard-Cups
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
Coconut-Custard-Cups
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