INGREDIENTS
- 1 cup (240 ml) heavy cream
- 1/2 cup (120 ml) water
- 2 tablespoons granulated erythritol
- 1/8 teaspoon stevia glycerite
- 1 pinch fine sea salt
- 1/2 cup (120 ml) egg yolks (about 8 large; reserve the whites for something else)
- 1 1/4 teaspoons vanilla extract
- 1 1/4 teaspoon coconut extract
- 4 tablespoons unsweetened shredded coconut
Optional Toppings:
- Unsweetened whipped cream
- Unsweetened shredded coconut
INSTRUCTIONS
- Add the cream, water, erythritol, stevia glycerite, and salt to a medium saucepan over medium heat.
- Whisking frequently, heat until the liquid is steaming, and then whisk 1/2 cup of the steaming liquid into the egg yolks starting with a couple drops at first, and gradually whisking in the entire 1/2 cup.
- Add the egg yolk mixture to the pot with the rest of the cream mixture and bring to a gentle boil, whisking constantly. Once boiling, boil until thickened, about 30 seconds, continuing to whisk constantly.
- Whisk in the vanilla extract, coconut extract, and shredded coconut.
- While it’s still hot, carefully pour the custard into 6 individual serving glasses. Cool to room temperature, and then cover with plastic wrap and refrigerate to chill, about 2 to 4 hours.
- Serve topped with whipped cream and shredded coconut if desired.
NOTES
Nutrition Information: For this recipe, the nutrition information was calculated without any additional toppings (like whipped cream or shredded coconut)