Wednesday, November 23, 2011

LemurBoy's Paleo Coconut Custard

LemurBoy contribution to Thanksgiving dinner. He just made this all by himself, with just a little help with the oven!

LemurBoy's Paleo Coconut Custard


  • 3 eggs
  • 1/2 cup applesauce 
  • 1/4 cup zucchini flour (or coconut flour)
  • Scant 1/4 tsp salt
  • 1 tsp cinnamon
  • 1 1/2 cups coconut milk
  • Coconut flakes

Serves: 6-8

Preheat oven to 350 degrees F. Blend all ingredients except coconut flakes in food processor until smooth. Pour mixture into ramekins (we used pint sized glass jars), and put a pinch of coconut flakes in each. Place ramekins into a larger pan, and fill pan part way with water. Cover pan, and bake for 30 minutes.

Note: Applesauce made this sweet enough for us, but you might want to use a little added sweetener if cooking for standard taste buds or if you're not using yummy homemade applesauce. Zucchini flour is zucchini that has been shredded, dehydrated, and ground-up. If you're part of the 99.99999999% of households who don't happen to have zucchini flour on hand, I'd imagine coconut flour would work similarly. You could probably even omit it entirely and still get a good custard, but why not take the opportunity to work in an unnoticed serving of veggies?


  1. I did not know there was such a thing as zucchini flour. I am part of that 99.999+% for sure. :) Sounds like a tasty recipe though!

  2. Would you be willing to share your technique for making zucchini flour? I have massive quantities of zucchini that I would like to "flourize." My idea is to dry it in a food drier and then run it through the VitaMix blender until it's a fine powder.

    Does that sound like what you did?

    1. Basically. We used a food processor instead of a VitaMix, but I can't see why a vitamix wouldn't work.