Paleo pumpkin, coconut & maple custard cups recipe
1-¼ cup coconut milk (I used Aroy-D) 4 large eggs ½ cup grade B maple syrup ¾ cup canned pumpkin puree (I used Libby’s) 1 teaspoon ground cinnamon ½ teaspoon ground nutmeg ½ teaspoon vanilla extract ¼ teaspoon Kosher salt ½ cup toasted coconut flakes (bake raw flakes in a single layer at 300 F for 3-5 minutes until golden brown)
Share:
0
32
0
Comments