Heavenly guiltless chocolate custard made with coconut milk.
I’ll admit it, I have a major sweet tooth. All you have to do is take a look at my Pinterest and you will see that a majority of my pins are desserts. However, I also like to eat healthy which is why I am always obsessively on the look-out for healthy dessert recipes. Yes, I know those two words "healthy" and "dessert" seem like an oxymoron. I am on a life mission to satisfy my chocolate cravings. Honestly, I have not found many "healthy" dessert recipes that are capable of gratifying my sweet tooth until this recipe. I had recently started trying out Ketogenic recipes when I found this chocolate custard recipe in a Ketogenic cookbook I had ordered.
This heavenly chocolate custard made with coconut milk does not disappoint. It is lightly sweetened with pure maple syrup and even provides protein with grass-fed gelatin. I like to add fresh blackberries, strawberries or raspberries on top (which technically makes it non- Ketogenic but I am ok with that since I am not strictly on a Ketogenic diet)
Several of these ingredients were hard to find at the grocery store. I ordered them from Amazon. I have a breakfast shake that I make that uses several of these ingredients. These products have become a regular staple in my inventory. (I will be posting the breakfast shake in the upcoming month)
2. Great Lakes Unflavored Grass-fed Powdered Gelatin:This container last a really long time. It is a good source of protein and joint care. AMAZON LINK: http://amzn.to/2nksx6S
Guiltless Chocolate Custard
Heavenly guiltless chocolate custard made with coconut milk
- 2 cups full-fat coconut milk
- 1 tablespoon grass-fed gelatin
- 1 cup unsweetened vanilla almond milk
- 1/4 cup maple syrup
- 1 packet stevia
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon vanilla bean paste or vanilla extract
- 1/8 teaspoon fine sea salt
Pour ¼ cup of the coconut milk into a medium bowl. Sift the gelatin over the milk and let it soften while you prepare the rest of the ingredients.
Heat the almond milk and remaining 1 ¾ cups of coconut milk in a saucepan over medium heat for a few minutes, until hot.
Whisk the sweetener and cocoa powder into the cool coconut milk-gelatin mixture.
Stir until well combined.
Pour the hot coconut milk into the gelatin mixture while stirring constantly. Add the vanilla bean paste or vanilla extract and salt. Pour the custard into five 4-ounce serving cups.
Place in the refrigerator for 1 hour, or until the custard is set but not chilled. Store extras in an airtight container or covered with plastic wrap in the fridge for up to 4 days or in the freezer for up to a month. If frozen, thaw at room temperature before serving.