Vanilla Custard

Serves: 12

Serves: 12decrease servingsincrease servings



  1. Combine coconut milk, maple syrup, vanilla, egg yolks, and gelatin in a small sauce pan over medium heat.
  2. Stir continuously to prevent burning.
  3. Bring to a low boil, then remove from heat and allow to cool.
  4. Whip egg whites until they start forming peaks.
  5. Fold whipped whites into the coconut milk mixture gently, until evenly consistent.
  6. Refrigerate overnight before using.

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Recipe Info

  • Difficulty
  • prep:12 hours
  • cook:15 minutes
  • Show nutritional information
    This is our estimate based on online research.
    Fat:13 g
    Carbohydrates:11 g
    Protein:4 g
    Calculated per serving.

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  1. Nenah Sylver
    January 1, 2013

    Finally, a pudding that doesn’t contain dairy and which I can eat. This is the most creative Paleo website I have seen, and I’m very grateful.

    I have a question about the eggs rather than a review, as I haven’t yet tried this recipe.

    Egg whites contain high levels of the protein avidin, which binds the nutrient biotin. The avidin is partially deactivated when it’s cooked (heated). Eating egg yolks–which contain loads of biotin–at the same time as you eat the whites, will help avoid this problem.

    However, it appears that the anti-biotin activity is HIGHER in RAW egg yolks than COOKED egg yolks. Normally, I’d eat egg yolk raw and cook the whites. This would unquestionably solve the avidin problem. But this recipe calls for cooking the yolks, and eating the whites rather raw.

    So my question here is, will the recipe still work if you add the yolks to the COOLED mixture? This way, I’d be eating both parts of the egg raw.

    Thank you so much for posting these recipes. I plan to try some of these immediately.


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