Ingredients

The following ingredients have 8 Servings
  • Get my cookie crust recipe from triple layer lemon bars (chill dough, press down into 8" tart pan with wax paper after chilling***)
  • 2 egg yolks
  • 1 can of canned full fat coconut milk (water and cream separated*)
  • 1/4 cup reserved "water" part of the coconut milk
  • 1/2 tbsp grass fed gelatin - I used Vital Proteins
  • 1/4 cup pure maple syrup
  • 1 tsp pure vanilla extract
  • 1/8 tsp sea salt
  • 1 cup fresh raspberries

Instruction

  • Preheat your oven to 350 degrees and prepare the crust recipe as noted above first. Press into an 8" tart pan and bake 10-12 minutes until lightly brown and allow to cool completely.
  • In a small bowl, pour 1/4 of the coconut water* over 1/2 tbsp gelatin and stir a bit to dissolve, set aside
  • In a saucepan over very low heat, whisk eggs well with remaining coconut milk, salt and maple syrup until smooth.
  • Continue to heat and stir over low heat whisking continuously for about 5-10 minutes until thickened (coating the spoon) and hot.
  • Remove from heat and whisk in gelatin mixture (the water will have absorbed and the gelatin expanded) until dissolved, then stir in vanilla.
  • Allow to cool and thicken for a few minutes at room temp. If you have lumps from the egg yolks you can strain the mixture first, then slowly pour into the cooled crust.
  • Carefully cover with plastic wrap and refrigerate. Once the custard has firmed a bit, top with berries, cover, and refrigerate another hour until firm enough to slice and serve.
  • Store leftovers tightly covered with plastic wrap in the refrigerator. Enjoy!