Lemon-Coconut Custards with Cranberry Compote
  • 1(13.5-ounce) can coconut milk
  • 1/2cup coconut palm sugar
  • Zest of 1 lemon
  • 2tablespoons fresh lemon juice
  • 4 eggs
  • 1teaspoon pure vanilla extract
  • Generous pinch of sea salt
  • 2tablespoons water
  • 1/4cup plus 2 tablespoons pure maple syrupplus more to taste
  • 6ounces fresh or frozen cranberries
  1. Preheat oven to 325˚. Place a wet towel into a 9×13-inch pan (to keep custard cups from shifting). Heat a large, pourable pot or kettle of water to a simmer.
  2. In a large bowl, combine coconut milk, coconut sugar, lemon zest and juice, eggs, vanilla, and salt. Whisk vigorously until sugar is completely dissolved. Divide mixture among six 6-ounce (or four 8-ounce) custard cups.
  3. Set custard cups on towel in pan. Put pan into oven on middle rack; then fill pan with simmering water to within 1/2 inch of tops of cups. Bake 45 minutes or until knife inserted into custard comes out clean.
  4. Meanwhile, place water, syrup, and cranberries in a pot; bring to a boil over medium-high heat. Reduce heat and simmer for 5–10 minutes, until berries just start to burst. Remove from heat and allow to cool.
  5. Carefully remove custard cups from pan and let cool at least 30 minutes. Serve warm, or cover and chill to serve cold. Serve in cups or remove to dessert plates, and top with cranberry compote.
Recipe Notes
Nutrition Facts
Lemon-Coconut Custards with Cranberry Compote
Amount Per Serving
Calories 379 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Saturated Fat 7g 35%
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 186mg 62%
Sodium 253mg 11%
Total Carbohydrates 61g 20%
Dietary Fiber 2g 8%
Protein 7g 14%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING: 379 cal, 10g fat (2g mono, 1g poly, 7g sat), 186mg chol, 7g protein, 61g carb, 2g fiber, 253mg sodium