Delicious Living
  • 1 (13.5-ounce) can coconut milk
  • 1/2 cup coconut palm sugar
  • Zest of 1 lemon
  • 2 tablespoons fresh lemon juice
  • 4 eggs
  • 1 teaspoon pure vanilla extract
  • Generous pinch of sea salt
  • 2 tablespoons water
  • 1/4 cup plus 2 tablespoons pure maple syrup (plus more to taste)
  • 6 ounces fresh or frozen cranberries

Lemon-Coconut Custards with Cranberry Compote

Trina Kaufman | Delicious Living
  • Serves: 4 people

Staff favorite, Gluten free, Vegetarian | Coconut sugar is made from coconut palm tree sap, heated until most of the water evaporates, leaving a soft, rich, crystalline sugar. It imparts a deep golden hue to dishes, as well as delicious flavor. If coconut sugar is unavailable, substitute unrefined cane sugar in this recipe. 

  1. Preheat oven to 325˚. Place a wet towel into a 9x13-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.

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

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