Baked Creamy Caribbean Coconut Custard with Zesty Ginger-Thyme (Whole30)
A rich, tropical custard infused with coconut milk and aromatic ginger-thyme, baked to a silky, golden perfection. This dessert is naturally dairy-free, gluten-free, and compliant with Whole30 guidelines.
Ingredients
Ingredients
- 1 cup full-fat coconut milk canned, shaken well
- 1 cup coconut cream from the top of a can
- 4 large eggs room temperature
- 1/4 cup maple syrup or honey (Whole30 compliant)
- 1 tbsp fresh ginger finely grated
- 1 tsp fresh thyme leaves chopped, plus extra for garnish
- 1 tsp vanilla extract pure, gluten-free
- 1/4 tsp sea salt
- 1/4 tsp ground nutmeg
Notes
Storage: Cover tightly and refrigerate for up to 4 days. Make-Ahead: This custard is perfect for preparing a day in advance. Variations: Add a pinch of cinnamon or cardamom for a different spice profile. For a vegan version, replace eggs with 1/4 cup of arrowroot starch mixed with 1/2 cup of water (though this will not be Whole30). Serving Suggestion: Enjoy as a standalone dessert or with a side of fresh mango slices.