Real Healthy Custard


Custard is love in food form. It’s sweet, creamy, and gives you a hug from the inside.

I read a quote recently that really angered me.

So I read it again. And again. And again.

By the fourth read my anger subsided and the weight of the quote settled in. There was no denying it…it was the truth. The harsh truth.

I’ll share the quote with you now (from Conscious Living, by Gay Hendricks) and you’ll see what I mean…

“You always get what you’re committed to getting.”

If you’re broke and not liking it, you’re committed to being broke and not liking it. If you’re out of shape and unsatisfied, you’re committed to being out of shape and unsatisfied. If you’re eating processed foods and feeling uncomfortable, you’re committed to eating processed foods and feeling uncomfortable.

It stings a little, right? To accept full responsibility for your lot in life is no small undertaking. It’s huge. It’s uncomfortable. It’s truth. #TheHarshTruth

By understanding this truth deep in your bones you gain a better understanding of how life truly works. And you realize your ability to turn the dial in the direction that you want to go, simply by fully committing yourself.

What are you committed to?

To eating a healthy, real food diet. To maintaining a healthy, disease-free body. To teaching your kids healthy habits.

You will achieve whatever it is you fully commit yourself to…and if it doesn’t happen then you weren’t truly committed.

I’m committed to creating and sharing real healthy recipes. I made this commitment because it supports another one of my commitments: to ensure that my children eat wholesome, nutritious foods and learn healthy eating habit to sustain them for life.

And so I take the time to get into the kitchen day after day – in spite of my publishing deadlines, in spite of my full inbox, in spite of my to-do list – because I’m committed.

What are you committed to?

A Recipe by Diana Keuilian
5.0 from 2 reviews

Prep time
Cook time
Total time
Serves 12


  1. Separate the yolks from the whites. Use the whites for something awesome, like Fluffy Egg White Biscuits or Angel Food Cake. Or make yourself a yummy egg white omelet with bacon. Mmmmmm, bacon.
  2. Combine the egg yolks and honey in a saucepan. Whisk together until smooth. Mix in the coconut flour.
  3. Combine the coconut milk, vanilla extract, and lemon zest in a medium saucepan. Place the milk mixture over medium heat. Bring to a boil and then remove from the heat.
  4. Pour the hot milk mixture into the egg yolk mixture, stirring while you pour. Place the mixture on low heat, stirring constantly for 5 minutes. Don’t boil; just simmer.
  5. Remove from heat and cool for a few minutes. Continue to stir occasionally as it cools. Once cooled to room temperature, pour into individual custard cups. Chill in the fridge for 30 minutes or until serving. Garnish with fresh fruit and mint leaves. Enjoy!

Calories: 302     Fat: 21 g     Carbohydrates: 28 g     Fiber: 0 g     Protein: 3 g    

healthy custard recipe


  • frankie February 4, 2016 at 4:32 am

    The best!

  • Anis February 14, 2016 at 6:55 am


  • Christine April 22, 2016 at 10:23 am

    I’m not understanding exactly what full fat coconut milk really is. I usually use the canned milk with the cream that settles at the top. Is that what you are referring to? If so, then I’m assuming you dump the entire can in the recipe. I’d appreciate some clarification on this subject. I love your recipes and appreciate all the time and effort you commit to staying healthy.

    • Diana April 26, 2016 at 9:19 pm

      Hi Christine, Some canned coconut milk is labeled as “light” or “lowfat”. The type that I use in this recipe is regular, canned coconut milk that doesn’t have any of the fat removed. You should use all of the contents of the can – cream and water. Enjoy!

  • John May 6, 2016 at 10:28 pm

    I made this for the Fruit Pizza recipe. That crust turned out amazing and its sitting in my fridge right now. I followed the recipe for this custard to the letter. The mixture may have come to a slight boil as I was simmering but I turned it down immediately. It’s been in the fridge overnight and it is still in a liquid form. It has not hardened up at all. Should there be some type of starch, egg whites or gelatine in this recipe as a hardening agent? In looking at other custard recipes, and they all seem to include the egg whites as well.

    • Diana May 6, 2016 at 10:53 pm

      Hi John, Oh dear, I’m sorry to hear that your custard did not turn out. The coconut flour is what I use as a thickening agent. Egg yolks have a starch digesting enzyme called alpha-amylase. In order for a successful gelling of a starch in the recipe, the enzyme has to be killed by cooking the custard almost to boiling (a little less than 212 degrees F). Otherwise the left-over enzymes digest all of the nice firm starch gel and your custard is nothing but liquid.You can resimmer refrigerated custard if you discover it hasn’t gelled. Hope that helps!

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