Paleo Lemon Coconut Custard


  • 1 13.5oz coconut milk
  • 1/2 lemon squeezed
  • 4 eggs
  • 3 Tbsp honey
  • 3 cups water


  1. Preheat oven to 325 degrees Fahrenheit.
  2. Put the can of coconut milk and honey on the stove and heat on medium low.
  3. In a separate pot heat the 3 cups fo water on medium heat.
  4. Whisk your eggs and honey together in a large bowl.
  5. Once the coconut milk mixture is heated, stir together with the eggs and lemon.
  6. Pour the hot water at the bottom of a large baking dish and fill about halfway.
  7. Arrange 3 mini ramekins in the baking dish and pour in the custard batter.
  8. Bake for 35-40 minutes.
  9. Eat warm or refrigerate for a cold version.