Coconut Tapioca Custard

Custard is not a food typically thought of as dairy or casein free, but our recipe for this decadent dessert is exactly that!  Creamy and sophisticated this recipe is a must try for anyone on a gf/cf diet who is also a coconut lover.  This lovely dessert is also almost as easy and quick to make as something out of a box only much, much better!  Enjoy as an elegant ending to a great meal or curl up in your favorite chair and savor bite by bite on a cold winter’s night.

Coconut Tapioca Custard

Ingredients:

• 1 cup, plus 2 Tablespoons soy milk
• 1/2 cup sugar
• 1/3 cup uncooked, quick-cooking tapioca
• 1/2 teaspoon salt
• One1 14-ounce can coconut milk
• 1 large eggs, lightly beaten
• 1 teaspoon vanilla extract
• Sliced bananas & shredded coconut for garnish

Directions:

In a medium saucepan whisk together soy milk, sugar, tapioca, salt, coconut milk, and egg. Let stand for 5 minutes.
Bring to a boil over medium heat; stirring constantly. Cook for 30 seconds at a boil; stirring constantly. Remove from heat. Stir in vanilla extract.
Pour mixture into individual ramekins. Cover and chill for at least 2 hours.
To serve: slice bananas over the top of each custard and sprinkle with shredded coconut.

- Chef Yvonne