A rich coconut custard that’s vegan, paleo, and made with whole30 compliant ingredients. With just a hint of orange and a creamy texture, you’ll never know this is vegan. It was good enough to bring my husband up to my office to tell me it was amazing! It stands up as a very fancy dessert or a great afternoon treat with a hot cup of tea. If you like this recipe you might also like my Mini Lemon Paleo Cheese Cake.
Assemble your ingredients.
Pit all 7 dates.
Chop into strips first.
Then chop into small pieces.
Blend ingredients for custard in blender:
1 can coconut milk
3 of the pitted and chopped dates
1 tsp vanilla
1 tsp grated orange rind
1 TB fresh squeezed orange juice
1 TB unflavored gelatin
Simmer custard in a pan for about 5 minutes, stirring occasionally.
Pour into custard cups and chill. To speed things up, sometimes I put them in the freezer! It should take about 20-30 minutes in the freezer and about 45 minutes in the fridge.
While the custard is chilling, place all strawberry glaze ingredients into a small sauce pan.
Mash with a potato masher and cook over low heat until thick, about 15-20 minutes.
Finally, top each custard cup with a generous amount of strawberry glaze and if you like a couple pecans or chopped dates. And enjoy!
I spend my free time exploring ways to make simple but very healthy treats that are paleo, vegan, whole30 compliant, and sweetened with fruit or just a touch of real maple syrup or honey.