Last updated October 11, 2019 by Lisa Richards, CNC

Coconut Vanilla Custard

Coconut Vanilla Custard

This custard recipe is just a dream, so light and creamy. It combines two of my favorite flavors, coconut and vanilla, in a healthy dessert that tastes fresh, light and delicious!

This is a great example of how sugary childhood treats like custard can be transformed into healthy, nutritious recipes. We use coconut milk (an antifungal food) instead of the milk and cream, and we use a herbal sweetener like stevia or erythritol instead of sugar.

You can take this principle and use it elsewhere in your Candida diet too. For example, you might use zucchini noodles instead of regular pasta, and you might make our super-healthy coconut bread instead of buying your regular store-bought loaf.

You can eat this custard on its own, or serve it as a sauce on another of your favorite desserts. It contains no added sugars at all, and is a perfect way to enjoy a guilt-free dessert. I hope you find it as tasty as I do!

4.16 from 66 votes
Coconut Vanilla Custard
Coconut Vanilla Custard
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
Servings: 4 servings
Calories: 269 kcal
Author: Lisa Richards
  • 4 egg yolks
  • cups coconut milk, divided
  • One 2 inch piece of vanilla bean
  • 2 packets or 1 tsp. powdered stevia
  • Flaked coconut for garnish
  1. Preheat oven to 350 degrees F (177 degrees C).
  2. Split vanilla bean in half lengthwise. Place bean cut sides up and with the back of a knife, scrape out the seeds the entire length of the bean, set side.
  3. In a medium bowl, whisk egg yolks until combined. In another medium bowl, add 3/4 cup coconut milk, place a strainer over bowl, set aside.
  4. In a saucepan over medium heat, add another 3/4 cup coconut milk, stevia and vanilla, seeds and bean. Heat milk mixture just until it begins to steam, do not simmer. Pour warm milk mixture into bowl of egg yolks, whisk to combine.
  5. Now strain the milk/egg mixture into the other bowl of coconut milk, whisk to combine.
  6. Pour custard mixture into 4 custard cups. Place cups in a deep pan. Pour hot water, not boiling, into the pan until it reaches halfway up the sides of the custard cups. Cover pan with foil and seal tightly. Bake custards for 25 to 30 minutes, until edges are firm but still soft in the centers.
  7. Remove custards from pan, cool. Serve at room temperature or chilled, with a garnish of flaked coconut.

Our Ultimate Candida Diet program contains a huge list of 100 gluten-free, sugar-free recipes for every meal and stage of the Candida diet. Dr Wood and I have also written in detail about how to beat Candida, and which foods to eat and avoid.

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  1. JT says:

    Hi, I would like to try this but I’m not sure if vanilla beans are allowed on the early phase of the candida diet. Could you please let me know if it? Thank you =)

    1. Sierra says:

      That’s a great question!

    2. Lisa Richards, CNC says:

      Yes they are allowed in all stages 🙂

  2. Carolyn says:

    Coconut milk from a can is usually separated into a creamy top and liquid bottom. Some of your recipes call specifically for the cream, but if they don’t specify (like this one) should I assume it’s milk that has been re-mixed? Or can I use the liquid that remains after using the cream for, say, coconut bread? I am getting quite a stockpile of liquid in my freezer and would love to find some recipes to use it in.

    1. Lisa Richards says:

      Have you thought about mixing it into smoothies?

  3. Sonia says:

    What type of coconut milk? Canned, the cream on top, the liquid, both combined or will the boxed refrigerated coconut milk? I just baked it for 36 min using the boxed refrigerated coconut milk and I feel it’s too soft and liquidy. Since it didn’t read canned I assumed I could use that one?

    1. Lisa Richards says:

      You should use the canned coconut milk.

      1. Natasha Zorn says:

        Should it be full fat? I just used the refrigerated coconut milk and it turned out really watery and never set up. I had to throw it away. It smelled like rotten eggs too. Not sure what I did wrong. I did use alcohol free vanilla instead of a vanilla bean.

        1. Lisa Richards, CNC says:

          Yes the full fat version would be best.

      2. Donna Capps says:

        4 stars
        Sigh. I wish I had read the comments before trying this recipe. I used regular coconut milk, in a carton. Not canned. I wondered why it was watery when I went to finally eat one. It tastes good, it’s just liquid. Maybe change the recipe to say canned coconut milk?

  4. Katie says:

    Can you freeze the custard?

    1. Lisa Richards, CNC says:

      I haven’t tried, but I think it would likely affect the texture. It might need to be reheated and thoroughly stirred.

  5. gj says:

    5 stars
    This vanilla coconut custard was wonderful beyond words! I did use canned coconut milk and even after leaving in fridge overnight the consistency was very soft. The flavor was phenomenal. I used powered vanilla in place of vanilla bean.

  6. C.C. Barton says:

    5 stars

    This is delicious! I’m wondering if it could be adapted to a Coconut-Lemon Custard since lemons are allowed on the candida diet. I love good food but my forte is not in adapting recipes so any help will be appreciated. If you think this is simply a bad recipe idea, I’d like to know that as well…lol.

  7. Olivia says:

    5 stars
    I must have done something wrong because mine never thickened. It was still delicious – just watery.
    Did I not cook it long enough?

  8. Jeanne James says:

    4 stars
    I can’t wait to try it. Mmmm!

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