Ingredients

The following ingredients have 4 Servings
  • 1¼ cup full-fat coconut milk 
  • 4 large eggs
  • ½ cup grade A dark color maple syrup
  • ¾ cup canned pumpkin purée (I use Libby’s)
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon vanilla extract
  • ¼ teaspoon Diamon Crystal brand kosher salt
  • ½ cup toasted coconut flakes (bake raw flakes in a single layer at 300 F for 3-5 minutes until golden brown)

Instruction

  • Preheat the oven to 325°F with the rack in the middle. Boil a full kettle of water.
  • Get two 9″ x 13” glass baking dishes and lay a small towel on the bottom of each one (the towel will keep the ramekins from slipping around).
  • Heat the coconut milk in a small saucepan over low heat until it’s steaming but not boiling.
  • Crack the eggs into a large bowl, add the maple syrup, and whisk well.
  • Slowly add the warmed coconut milk to the egg and syrup mixture (a little bit at a time) and mix vigorously. (Don’t be impatient and add the hot coconut milk all at once or you’ll end up with scrambled eggs!).
  • Whisk in the pumpkin, spices, vanilla, and salt.
  • Divide the ramekins into the two towel-lined baking dishes (ten ramekins won’t fit in one dish) and ladle in the mixture.
  • Pour boiling water into the baking dishes until it reaches halfway up the ramekins and carefully transfer them to the oven.
  • Bake custard cups for about 30 minutes. The custards are ready when a knife inserted into them comes out clean and they’re still slightly jiggly in the middle.
  • Cool the custards on a wire rack until they’re room temperature (about 1 hour) and top each one with a sprinkle of toasted coconut.
  • These custards taste great cold, too. Refrigerate the ramekins for up to four days and top with toasted coconut right before you devour them.