Strawberry Coconut Custard
It’s almost halfway through Term 1 (where did THAT time go!?) which means I’m looking for inspiration for lunches. Part of that is because it makes it more interesting for my kiddos and part of it is because I get sick and tired of making them same thing all the time!
Gigi is somewhat lactose intolerant (here’s to disliking yoghurt, milk, custard and vanilla ice-cream!) so sometimes it’s a struggle to get any dairy into her and have variation in her lunchbox.
I’ve been experimenting with coconut quite a bit lately and stumbled upon a recipe which I tweaked a little to suit us (including lowering the sweetness in it!)
So far it’s a winner all around and I LOVE the fact that there’s no refined sugar at all.
Smiley has been enjoying it after dinner and now the girls have a new lunch box delight. It’s delicious hot or cold (trust me, I’ve tried both!!)
Here’s the recipe…
- 250g punnet of strawberries, washed and hulled
- 400ml can of coconut cream
- 200ml water
- 2 tbsp cornflour
- 50g of maple syrup
- 2 free range eggs
- A dash of vanilla extract
Put the cornflour into the 200ml of water and stir. Place all ingredients into the Thermomix and set for 7 min 30 sec at 90 degrees on Speed 4.
Leave to cool – ENJOY!
This custard is great for an after dinner dessert, or pop into their lunchboxes!