Maple-Vanilla Custard with Strawberry Sauce

Erin Moraghan

The first warm summer nights had me craving summery eats like salads, kabobs, and something with strawberries! I decided to come up with a recipe that tasted like a real-deal desserty treat without refined sugar. This recipe is unbelievably simple, fresh, and delicious. It’s dairy and gluten free, paleo, and rich in healthy fats. Gelatine is also fabulous for skin, hair, and bone strength, so it would basically be irresponsible not to eat this dessert. Right? Note that the custard needs about 3-5 hours to set so make this in the morning for a warm-weather afternoon treat with your coffee.



  • 4 egg yolks
  • 2 cups of full-fat coconut milk
  • 1/3 cup maple syrup (you could get away with less)
  • 2 teaspoons of pure vanilla extract
  • 1/2 tsp cinnamon
  • 1/4 tsp sea salt
  • 2 tsp gelatin powder

Strawberry sauce:

  • 1 1/4 cups chopped fresh strawberries
  • 1 tbsp maple syrup
  • 1/2 cup water
  • 2 tsp arrowroot flour
  • dash of vanilla

Make it happen:

  • First, prepare 6 small ramekins or small jars arranged on a plate or tray for easy transport to the fridge.
  • Crack 4 eggs, separating yolks together in a small bowl. Whisk.
  • Add coconut milk, vanilla, maple syrup, cinnamon and salt to a medium sized saucepan and heat over medium heat.
  • Gently simmer for about 5 minutes, slowly whisking constantly.
  • Slowly add about 1/4 cup of your warm mixture to your egg bowl, whisking to blend. Repeat with another quarter cup. Then add this egg and milk mixture back to your pot.
  • Whisk to combine, and continue to gently cook over medium heat for another 6 minutes.
  • Sprinkle the gelatine over top, and rapidly whisk for 1-2 minutes to blend, OR add your warm mixture and gelatine to your blender on high speed. (The blender does make it extra-simple to pour the mixture into your little pots!)
  • Pour into ramekins and transfer to the fridge to set.
  • About 30 minutes prior to serving your custards, add chopped strawberries, syrup, and vanilla to a small saucepan.
  • In a small bowl, whisk the water and arrowroot flour together to form a slurry.
  • Over medium-low heat, gently bring your mixture to a low simmer, stirring.
  • Your sauce will begin to thicken.
  • Do not allow the mixture to boil. It should take about 5 minutes for your sauce to become the desired thickness.
  • I prefer to blend the mixture smooth, but you can also serve as-is if you love the chunkiness.
  • This also makes a beautiful sauce for pancakes, waffles, or ice cream!

Once your custards have set, top with sauce and serve.

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