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A healthy homemade alternative to the icky store-bought stuff!


1 cup pure coconut milk (I use Ayam)
1-2 tbsp raw honey (depending on your taste)
3/4 tsp pure vanilla or paste if you don’t want flecks of brown in the custard

1/2 tsp arrowroot flour
2 pastured egg yolks

Handy items to have

  • Double boiler for stove (a small saucepan and a suitably sized glass container works well)

  • Whisk


  1. In a small-medium saucepan add the egg yolks and whisk well then set aside

  2. Pour coconut milk into another small-medium saucepan and bring to a moderate heat slowly

  3. Before the coconut bubbles/boils (it just needs to be warmed through), remove from the heat

  4. One spoonful at a time add coconut milk to the egg mixture, whisking constantly. Add bit by bit, not too fast, otherwise the eggs might curdle

  5. Eventually, you can add the remainder of the coconut milk with no problems

  6. Place that saucepan onto the stove, using low-moderate heat, add the honey, vanilla and arrowroot. Continue to whisk well for a few minutes until mixture thickens up a bit. Be sure to scrape the edges of saucepan properly to prevent egg cooking too much on the bottom

  7. It won’t become incredibly thick unless you add more to thicken it with like arrowroot but I find too much stays a tad grainy isn’t pleasant. You will see the mixture thicken up though and when it’s ready, remove from heat and pour into a serving cup/jug

Questions or comments about this recipe?

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