Remember when you thought dessert was off limits because you were treating SIBO and healing your gut? Not anymore. In this week’s episode of the SIBO Cooking Show, Rebecca Coomes shows you that SIBO-friendly desserts are available. This luscious Baked Vanilla and Coconut Custard ticks all the boxes. It’s lightly sweetened with vanilla and stevia, uses all natural ingredients, and is a guaranteed crowd favourite. Calling this ‘the best custard recipe’ might sound like a bold statement, but we’re confident you’ll agree with us.
Custard always feels nostalgic, but this recipe has a modern twist. Baked Vanilla Custard is simple to make, and your new go-to dessert can be dressed up or down for any occasion. Serve your custard with your favourite fruit, or let the silky texture shine on its own. It can be eaten warm or cold, and we think both ways are equally delicious.
We’ve touted the importance of choosing free-range eggs before, but it is worth repeating. Free-range eggs have so many benefits compared to their conventional counterparts, from more vitamins such as D, E, and A, more beta-carotene and not to mention being more humane for the chickens laying them. Eggs are not a grocery item you’ll want to skimp on.
Treating SIBO doesn't mean you have to miss out on delicious desserts, especially ones like this that are creamy and filling. Find more recipes that will help your family make new memories around the table in the SIBO Family Favourites Cookbook.
Baked Vanilla and Coconut Custard
Classification: Gluten Free, Vegetarian, Dairy Free, Low FODMAP
- 1 cup coconut milk
- 1 cup almond milk, unsweetened
- 1 vanilla bean, split
- 3 eggs
- 4-6 drops stevia
- ½ tsp nutmeg
Pre-heat the oven to 160oC/320oF.
Place the coconut milk and almond milk in a saucepan. Scrape the seeds out of the vanilla bean and add them and the bean to the milk. Heat the milk until it almost comes to the boil, then remove from the heat. Remove the vanilla bean and discard.
Meanwhile, mix the eggs and stevia in a large bowl until well combined.
Gradually pour the hot milk into the egg mixture, stirring constantly, so the eggs don’t scramble.
Divide the custard between 6 small ramekins. Sprinkle some nutmeg over the top of each custard. Place the ramekins in a deep baking tray, then fill the tray with hot water until it comes halfway up the ramekins.
Place in the oven and bake for 30 - 40 minutes or until the custards have set. Remove from the oven then remove from the water bath. This custard can be eaten straight away or chilled and eaten cold.