Print Recipe

Lemony Coconut Custard Recipe

Servings: 6 people


  • 6 eggs (4 yolks, 2 whole eggs)
  • 1-2 vanilla pods , split and scraped (or 1 heaped teaspoon vanilla bean powder)
  • 60 g rapidura sugar OR 80g rice malt syrup, honey or maple syrup (rice malt syrup for fructose free)
  • 2 tbsp tapioca flour (or preservative free arrowroot or non GM corn flour)
  • 600 g coconut cream
  • zest of 1 lemon (or lime)



  • Pop all in your TM and cook for 7 minutes, speed 4, 80C. Once done, blend for 4 seconds on speed 6 and pour out straight away to prevent furthur cooking.

Traditional Method

  • Heat coconut cream, lemon zest and vanilla in saucepan until just boiled.
  • While that’s heating up, whisky your yolks and whole eggs, tapioca & sweetener together until well combined.
  • Then, very little by little, pour your hot coconut cream mixture into the egg / sugar bowl. Imperative to whisk as you go, to avoid cooking the eggs in this step.
  • Now, pour the whole mixture back into saucepan on medium heat and stir continuously until you feel it thicken. Pour into your bowl and let it cool in fridge, or serve warm with a pudding or as a coconut vanilla ‘soup’ with strawberries for an indulgent treat your family will kiss your feet over!
  • That's it! Here I've served it with crunchy, nutty, coconutty sprinkles that are an absolute cinch to make.