These delicious raspberry custards in ramekins are so easy to make! This recipe also comes with the option to remove the coconut if you have allergies or do not like coconut itself. Just follow the same recipe and simply remove the coconut.
- 1 lb coconut milk (1 pint)
- 2 oz shredded coconut, unsweetened
- 1 pinch sea salt
- 1 teaspoon vanilla extract
- 4 oz local honey (1/2 cup)
- 6 oz eggs (approx 3 eggs total), beaten
- 1 pint fresh raspberries (6 oz)
- Preheat your oven to 350F.
- Weigh/measure the coconut milk, shredded coconut, salt and vanilla and combine in a saucepan. Bring to a boil.
- In a separate bowl, whisk the eggs and honey until light and smooth.
- When the liquid boils, add a little of it to the eggs/honey mixture while whisking. Add a little more and then more again until all the liquid is absorbed by the eggs/honey.
- Place 3 to 4 fresh raspberries at the bottom of each ramekin.
- Pour the batter into ramekins placed in a baking dish.
- Place the dish on the middle rack of your oven.
- Pour hot water halfway up the ramekins’ sides.
- Bake for about 20-30 minutes until they feel firm to the touch and not wiggly at the centers.
- Cool down. Refrigerate until needed.
- Decorate with a couple of fresh raspberries and a fresh mint leaf.
Chef’s tip 1: If raspberries are out of season, please use flash-frozen organic raspberries for the filling, and use sauce only for the top.
Chef’s Tip 2: To make it even fancier, serve this dessert with a raspberry coulis (sauce): 1 pint fresh raspberries, 2 oz local honey, 1/2 lemon juice. Blend all together. Strain and spoon on top of each ramekin before you place the fresh raspberries and mint on top.