Orange Custard Coconut Cups
Orange Custard Coconut Cups
These crispy coconut-and-almond cups are filled with creamy, dairy-free orange custard. A fresh, delicious dessert that can be prepared ahead of time.
Coconut cups
- 1 cup desiccated coconut
- 1 cup almond flour or 1/2 almond + 1/2 sunflower flour
- 25 g coconut oil, melted
- 25 g honey
- 1 egg white
Mix everything together. Press firmly into a greased muffin tray, covering the bottom and sides to form small cups. Bake at 170°C for 10–15 minutes, or until golden brown. Allow them to cool completely before carefully removing them.
Orange custard
- 1 × 400 ml tin coconut milk
- 3 egg yolks
- 1 whole egg
- 1/3 cup tapioca starch
- Juice of 1 small orange
- Vanilla, to taste
- 2 tablespoons honey
- 2 tablespoons coconut oil
- 70 g dates + 30 ml water
- 10g gelatin + 60g cold water
Cook the dates in the water until soft, then mash & blend with all the other ingredients.
Add all the custard ingredients to a saucepan and cook over low to medium heat, stirring continuously, until smooth and thick. Do not allow it to boil vigorously.
Transfer the custard to a bowl, cover and refrigerate until cold and set. Spoon it into the cooled coconut cups shortly before serving. Decorate with orange slices and lightly roasted coconut.
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