Coconut Caramel Custard
Ingredients
Units
500g coconut milk (or 250g thick coconut cream + 250g water)
60g coconut sugar (or Rapadura)
1 large tsp vanilla powder or vanilla bean paste
2 Tbsp butter or ghee (optional, but awesome)
20–30g arrowroot starch (depending on how thick you like it)
1/4 tsp fine sea salt
2 eggs
Instructions
1. Just pop all the ingredients into the Thermomix bowl and cook for 7 mins/90C/speed 4.
Notes
For an egg-free version, just leave out the eggs and increase the starch/cornflour to 50-60g.
Find it online: https://quirkycooking.com.au/2013/07/coconut-caramel-custard/