Looking for a quick, dairy-free dessert that fits your keto lifestyle? This Keto Coconut Custard is just what you need. With only 4 ingredients, no sugar, and no dairy, this smooth and velvety treat is ideal for anyone following a ketogenic diet or dealing with food intolerances. You can whip it up in minutes and enjoy it chilled with a few fresh berries on top. It’s simple, elegant, and truly satisfying.
How to Make Keto Coconut Custard
Ingredients (6 servings)
- 700 g (about 3 cups) full-fat coconut milk — To get that rich, silky texture in this keto coconut cream, full-fat coconut milk is essential. Unlike light versions, it has the creamy consistency and fat content needed to set properly and deliver that indulgent feel—without any dairy. Always choose a full-fat coconut milk with no added sugars or gums to keep it keto-friendly and wholesome.
👉 Click here to get the full-fat coconut milk I recommend → - 110 g (2/3 cup) powdered erythritol — Sweetening this dessert without raising your carb count is simple with powdered erythritol. It’s a zero-calorie, low-glycemic sweetener that blends smoothly into the cream without leaving a gritty texture. For best results, use a finely powdered version—ideal for silky custards and creams.
👉 Shop the powdered erythritol I use for all my keto desserts → - 6 large egg yolks
- 1 teaspoon pure vanilla extract — A good vanilla extract makes all the difference in flavor. Just a few drops of pure vanilla give your coconut cream a warm, aromatic note that rounds out the tropical taste. Always look for pure vanilla extract without added sugar or artificial flavorings to stay keto and natural.
👉 Find the high-quality vanilla extract I trust in my kitchen → - Optional for serving: fresh berries, toasted coconut flakes, chopped nuts (all keto-friendly)
Keto-Friendly Sweetener Alternatives to Erythritol
If you don’t have powdered erythritol on hand or simply prefer other sweeteners, feel free to make this recipe your own. First, you can blend the granulated erythritol into a powder. Or you can easily replace erythritol with other keto-friendly options like powdered stevia, powdered monk fruit sweetener, or powdered allulose.
Keep in mind that some sweeteners are more concentrated than others—stevia, for example, is much sweeter, so you’ll need only a tiny amount. For a 1:1 replacement, monk fruit-erythritol blends or powdered allulose are great choices. Whichever you choose, make sure it’s a powdered or liquid form to avoid a grainy texture in your coconut cream.
Instructions
Initial preparation: Preheat your oven to 180 °C (ca. 356 °F). Lightly grease 6 ceramic ramekins (9 cm / 3.5 inches in diameter) with coconut oil or butter.
Heat the coconut milk: In a saucepan, warm the coconut milk over medium-high heat until just about to boil. Add the powdered erythritol and stir gently. Remove from heat once dissolved.
Beat the egg yolks: In a mixing bowl, whisk the egg yolks with the vanilla extract using a hand mixer or whisk until pale and creamy.
Temper the eggs: Slowly pour the warm coconut milk into the egg mixture while whisking constantly. This prevents curdling and creates a smooth base. Remove any foam that forms on the surface with a spoon.
Bake in a water bath: Pour the mixture evenly into the ramekins. Place the ramekins in a baking dish and fill the dish with hot water until it reaches halfway up the sides of the ramekins. Bake for 25–30 minutes, or until the custard is set.
Chill and serve: Let cool at room temperature, then refrigerate for at least 4 hours before serving. Garnish with fresh berries or other toppings if desired.
How to Serve your Low-carb Coconut Custard
This keto coconut custard is lovely on its own, but you can dress it up with a few thoughtful toppings. Try serving it with a small handful of fresh raspberries, blueberries, or sliced strawberries—they add a refreshing contrast and remain keto-friendly.
A sprinkle of toasted coconut flakes enhances the tropical flavor, while chopped nuts like almonds or pecans offer extra crunch and richness. Simple additions, but they turn this humble custard into a special dessert.
Ingredient Swaps & Variations
If you’re following a paleo diet, you can easily adapt this coconut custard by replacing the erythritol with coconut sugar, maple syrup, or honey. Just remember to adjust the quantity to your taste, since natural sweeteners tend to be a bit stronger.
For the vanilla flavor, instead of using extract—especially if you’re avoiding alcohol—you can scrape the seeds from a real vanilla bean to infuse the custard with a more natural, aromatic touch.
When it comes to toppings, you can personalize each serving with fresh or frozen berries, crunchy toasted coconut chips, or a handful of chopped nuts like almonds or pecans. These add texture and a nice contrast to the cream’s softness.
How to Store 4-Ingredient Keto Coconut Custard
Once prepared, your coconut custard can be stored in the fridge for up to 2–3 days. Make sure to cover it well with plastic wrap or a tight-fitting lid to prevent a skin from forming on the surface.
If you want to keep it longer, you can also freeze it for up to 3 months in an airtight container. Let it thaw in the fridge overnight, and give it a good stir before serving. Keep in mind that the texture may become slightly more grainy after freezing, but the flavor will still be excellent.
Helpful Tips for the Best Result
- To achieve the creamiest consistency, always use full-fat, unsweetened coconut milk—the kind that comes in a can and separates naturally.
- When combining the hot coconut milk with the egg yolks, take your time. Tempering is key: pour the warm liquid in slowly while whisking, to avoid scrambling the eggs.
- If you notice any foam forming on the surface after mixing, gently skim it off before baking. This helps your custard stay smooth and uniform.
- Lastly, don’t rush the cooling process. Let the custard come to room temperature before refrigerating it. This gives it time to settle and ensures it sets properly.
Keto Coconut Custard with Only 4 Ingredients (Dairy-Free & Sugar-Free)
Equipment
- 6 Ceramic ramekins (9 cm / 3.5 inches in diameter)
Ingredients
- 700 g full-fat coconut milk
- 110 g powdered erythritol
- 6 large egg yolks
- 1 teaspoon pure vanilla extract
- Fresh berries toasted coconut flakes, chopped nuts (all keto-friendly), optional for serving
Instructions
- Preheat your oven to 180 °C (ca. 356 °F). Lightly grease 6 ceramic ramekins (9 cm / 3.5 inches in diameter) with coconut oil or butter.
- In a saucepan, warm the coconut milk over medium-high heat until just about to boil.
- Add the powdered erythritol and stir gently. Remove from heat once dissolved.
- In a mixing bowl, whisk the egg yolks with the vanilla extract using a hand mixer or whisk until pale and creamy.
- Slowly pour the warm coconut milk into the egg mixture while whisking constantly. Remove any foam that forms on the surface with a spoon.
- Pour the mixture evenly into the ramekins. Place the ramekins in a baking dish and fill the dish with hot water until it reaches halfway up the sides of the ramekins. Bake for 25–30 minutes, or until the custard is set.
- Let cool at room temperature, then refrigerate for at least 4 hours before serving.
- Garnish with fresh berries or other toppings if desired.
