The Diabetic Pastry Chef™

SUGAR-FREE Coconut Custard – Recipe


2 c. milk, scalded
2 eggs, slightly beaten
1/2 c. Whey Low® Type D Granular, or equivalent dry sugar substitute
2 tsp. coconut extract
dash nutmeg


Preheat oven to 325 degrees.

In large bowl, beat eggs, add Whey Low® Type D Granular (or equivalent dry sugar substitute), coconut extract and nutmeg; blend in hot milk.

Pour into small casserole dish and bake for 1 hour.


Serve with whipped cream sprinkled with a little toasted coconut, a fresh orange slice or garnish of your choice and enjoy!