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Coconut Banana Custard

GF | DF | RSF| NF
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Servings: 6 Baby
Course: 1 meal a day, Baby Led Weaning, BLW, Snack
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 cup coconut milk
  • 1/2 cup coconut cream (i use AYAM)
  • 3 egg yolks 
  • 1/2 tsp cinnamon
  • 1/2 tsp vanilla bean paste
  • 1 small ripe banana mashed

Equipment

  • Muffin tin
  • Deep roasting pan
  • Whisk
  • bowl

Method
 

  1. Preheat oven to 170 bake
  2. Place all ingredients in a bowl and gently whisk until smooth and combined
  3. Grease a muffin tin with small amount coconut oil
  4. Pour in custard mixture (makes about 6)
  5. Place muffin tin into a deep roasting pan, pour enough water into roasting pan until it comes up two-thirds of the way up the side of the muffin tin.
  6. Bake for 45 mins to 1 hour until the custards look/feel set (they will firm more as they cool)
  7. Remove muffin tin from water and allow to cool until slightly warm - they will have a custard like consistency

Notes

Best served warm and should be able to be stored in refrigerator for 5 days
If making for a toddler (over 1) you can add 1 TBSP maple syrup to make more tasty
MAKES: about 6 baby serves
AGE APPROPRIATE: when tolerating eggs