2 eggs
2 slightly rounded Tbsp sugar
2 heaped Tbsp gluten free cornflour
2 cups coconut cream (1 tin and add water to make up to 2 cups)
1 tsp vanilla essence
Beat eggs, sugar and cornflour together.
Add coconut cream and beat.
Cook on high, beating every three minutes until desired consistency is achieved (doesn't take long).
Add vanilla essence and beat.
Adjust cornflour for runnier or thicker custard.
This recipe is an old family favourite, one I grew up with (of course that one had dairy in it). This one is DELICIOUS, and everyone wants to come back for more!
1 comment:
At first I thought what? How? but now I see. I have baked pumpkin pie with coconut cream before. I imagine with out the buttery base. as a baked custard it would be GF and DF too.
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