So we're back eating eggs again and Little Moo's rashes are looking much better. BioSet has made a huge difference. If you're wondering what that is, go here: http://kushnerhealth.com/bioset-nutritionist-allergist.html.
Meanwhile, we had an amazing coconut milk custard tonight. It was fine for my (now modified) GAPS limitations. The only sweetener was a handful of raisins and a few drops of stevia. The fat from the eggs and the coconut milk made it so delicious that no one missed the extra sweetness. The gelatin adds goodness and healing for the gut.
Ingredients:
1 can coconut milk
1 teaspoon Bernard Jensen's gelatin
2 teaspoons vanilla extract
4 egg yolks, slightly beaten
1 handful of raisins
2 drops liquid stevia
Put the coconut milk, gelatin and vanilla in the top of a double boiler. As it heats, whisk well. Add the raisins. Cover until it's hot to the touch, but not boiling. The sweetness from the raisins should leak into the mixture.
While whisking, slowly add the egg yolks and continue to whisk until the mixture thickens slightly. (Be patient here. Coconut has a different chemistry than dairy. I've found that it takes a bit longer to thicken. On the other hand, it's much more forgiving, too.)
Remove from heat and beat the steam out for a moment or two. Add about 2 drops of stevia while beating. Then pour into cups and chill well for a few hours.
This is also a great way to make a sweet or unsweet coconut milk cream for tea, cake topping, filling, parfait layering, ice-cream making, etc. For a harder custard add more gelatin.
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