Steamed Coconut and Fig Egg Custard Recipe

Steamed Coconut and Fig Egg Custard Recipe

Steamed Coconut and Fig Egg Custard Recipe

By: Lisa Guy

When making this custard, be sure to choose organic free-range eggs. Not only will you notice that organic free-range eggs taste better but they are also richer in certain nutrients such as vitamins A and E and omega-3s.


Servings

Prep time

Cook time

Recipe


Ingredients

  • 2 eggs
  • 1 cup coconut milk
  • 1½ tbsp coconut sugar, plus extra
  • ½ tsp vanilla bean paste
  • 1 fig
  • Small handful toasted coconut flakes

Method


  • Prepare steamer.
  • Whisk eggs, coconut milk, coconut sugar and vanilla bean paste until well combined.
  • Pour mixture into 2 ramekin dishes and cover with foil.
  • Place ramekins in steamer for around 12 mins or until custard is firm in middle.
  • Top with half a fig, toasted coconut and sprinkling of coconut sugar.

  

Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Lisa Guy

Lisa Guy

Lisa Guy is a respected Sydney-based naturopath, author and passionate foodie with 16 years of clinical experience. She runs a naturopathic clinic in Rose Bay called Art of Healing and is the founder of Bodhi Organic Tea.

Lisa is a great believer that good wholesome food is one of the greatest pleasures in life and the foundation of good health. Lisa encourages her clients to get back to eating what nature intended: good, clean, wholesome food that’s nutrient-rich and free from high levels of sugars, harmful fats, artificial additives and pesticides. Her aim is to change the way people eat, cook and think about food.

Lisa is an avid health writer, being a regular contributor to The Sunday Telegraph's Body and Soul, and leading magazines including WellBeing. Lisa is an author of five books to date, including My Goodness: all you need to know about children’s health and nutrition , Pregnancy Essentials, Heal Yourself, Listen to your Body and Healthy Skin Diet .

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