Coconut, Vanilla Bean & Fig Custard
Mar
This delightful 'Coconut, Vanilla Bean and Fig Custard' is a healthy version of an old time favourite. When it comes to antioxidant goodness, nothing beats dark purple fruits like the fig. These purple nutritional powerhouses are jam-packed with vitamins, minerals and important anti-aging antioxidants. Their lush purple colour indicates the presence of potent antioxidant compounds called anthyocyanins, that help protect us from chronic diseases such as cancer and heart disease. Purple foods are also rich in another anti-aging compound called resveratrol.
Choose organic cage-free eggs. Not only will you notice that organic cage-free eggs taste better but they are also richer in certain nutrients such as vitamins A, E and omega-3’s. These eggs come from chickens that are allowed to roam freely and are treated humanely. They are not given antibiotics, steroids or growth hormones and are fed pesticide-free feed.
Gluten-free and dairy free.
Coconut, Vanilla Bean & Fig Custard
2 organic eggs
1 cup coconut milk
1 ½ Tbsp coconut sugar
1/2 tsp vanilla bean paste
1 fig
Small handful toasted coconut flakes
Method:
- Pepare your steamer.
- Whisk eggs, coconut milk, coconut sugar and vanilla bean paste, until well combined.
- Pour mixture into 2 ramikin dishes and cover with foil.
- Place ramikins in your steamer for around 12 minutes, until your custard is firm in the middle.
- Top with half a fig, toasted coconut and a sprinkling of coconut sugar.
Serves 2.
TEA PAIRING: This Coconut, Vanilla Bean & Fig Custard goes beautifully with our Bodhi Organic VitaliTEA.
Recipe by naturopath Lisa Guy.
