Coconut Arrowroot Custard

Coconut Arrowroot Custard


1 person made this

No milk, gluten free custard that can be used in place of ordinary milk based custards. I eat a Paleo diet and this custard apart from the palm sugar is a great treat when I feel like a binge without the guilts. Try it.

Serves: 2 

  • 400ml boiling water
  • 2 sachet of powdered coconut milk
  • 1 heaped tblsp Arrowroot flour/powder
  • 2 tblsp of palm sugar
  • 1 egg
  • pinch of salt

Preparation:5min  ›  Cook:10min  ›  Ready in:15min 

  1. In a bowl combine the powdered milk, the arrowroot, pinch of salt, the egg and 40ml of water and whisk into a smooth paste.
  2. Dissolve the palm sugar in the boiling water and then slowly add to the arrowroot paste, stirring constantly.
  3. Pour custard into a pan and on very low heat continue to heat, without boiling, till it begins to thicken and coats the back of your spoon.
  4. Remove from stove and place base of pan in a little water to stop the cooking and continue to stir for a few more minutes.


This custard can be made thicker by adding more arrowroot to the recipe. It has a lovely coconut flavour and goes well with any fruit. This same recipe also is great to make ice cream from.

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Reviews (1)


Hi, I really want to try this but all I can find is a one sachet packet of powdered coconut milk. Please can you tell me how much powdered coconut to use. Thanking you 😊 - 09 Mar 2015

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