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Chocolate Custard Recipe


  • 3 eggs (see egg free custard note)
  • 1 egg yolk
  • 1 tbsp tapioca flour or arrowroot (optional but custard will be thin without it)
  • 500 ml coconut cream (or regular whole cream.)
  • 100 ml water
  • 1/3 cup rice malt syrup / maple / honey rice malt syrup is fructose free and what I used. If new to low sugar desserts, taste and add a little syrup if not sweet enough
  • 1 heaped tsp vanilla bean powder OR 1 vanilla scraped out with bean tossed in while custard is being made and rested for full flavour
  • 1 heaped tsp ground cinnamon*
  • 1 pinch salt
  • 2 tbsp cacao/ dutch processed chocolate powder
  • 50-80 g dairy free chocolate, broken up into bits (depending on how rich you want it)


If you are using THEMOMIX

  • Throw it all into the thermomix (except chocolate pieces) and cook on speed 4, 80C, 7 minutes. Then stir in chocolate, speed 3, 20 seconds. You’re done. Pour into glass jug or jar

Traditional Method

  • Heat the coconut cream, vanilla, cinnamon and water in a saucepan.
  • Whisk the eggs, cacao, tapioca, salt and syrup together in a bowl to the side.
  • Once coconut cream / water starts to boil a tiny bit, you then pour it into the egg mixture very very slowly, whisking as you go. SLOW IS KEY so you don’t cook the eggs.
  • Then, pour the whole mixture back into the saucepan and stir continuously on low / med heat until the custard thickens.
  • Lastly, once thickened, turn off the heat and stir in the chocolate pieces.
  • Pour into bowl, jug or jar to cool. You’re done.



You could thicken this with gelatin instead of eggs. Heat up everything on the stove together (spices, coconut cream / regular cream, tapioca, syrup) until just bubbling.
Whisk in 1 flat tablespoon gelatin powder and cool to thicken into a 'custard' without eggs.
Here's the gelatin I use.  It lasts months and is worth it for being ethical, free from antibiotic residue and hormones.