• Dr. Morgan Winton, ND

Pumpkin Coconut Custard


I love cooking and sharing healthy recipes.  With Thanksgiving around the corner, I start thinking pumpkin.  Thanksgiving is my favourite holiday of the year - all the great thoughts of being thankful for whatever you have in life, without the present buying materialism.  For me, this goodness is combined with a delicious turkey dinner that my mom makes, so I'm a happy lady this time of year!  I'm all about simplicity when it comes to cooking - good ingredients, and ingredients that I can pronounce.  I was sent this recipe years ago by a patient and find it's a great option for those who are dairy-free or gluten-free.  I eat both dairy and gluten, but love this recipe just the same!  I hope you do too. Pumpkin Coconut Custard (adapted from a recipe on nomnompaleo.com)

1¼ cup full-fat coconut milk

4 large eggs

½ cup maple syrup

¾ cup canned pumpkin purée

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

½ teaspoon vanilla extract


Mix all ingredients except coconut milk together.  Heat coconut milk until hot, but not boiling.  VERY SLOWLY pour the hot coconut milk into the other mixture, whisking constantly.  If you do this too quickly, you'll have scrambled eggs! Pour equal amounts of the mixture into 8 ramekins, put the ramekins into a roasting pan and pour hot water around the ramekins until the water comes half way up the ramekin side. Bake at 350F for about 30 minutes, until custard has just set. Enjoy!


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