Note from Mommypotamus: Today’s delightfully simple (and delicious!) addition to our recipe collection comes from Loriel of Naturally Loriel. If you love it – and I know you will – be sure to check our her frozen mocha cappuccino and creamed spinach recipes. Thanks for joining us today, Loriel!
I’d like to think of myself . . .
As a backyard urban farmer because I have a flock of eight chickens and some garden beds, but there’s one thing that separates an actual farmer from a wannabe farmer: They don’t get attached to their livestock.
I’m sure you can guess which farmer category I fall into. Yep, the wannabe farmer.
When my husband and I first ventured into raising laying hens, we told each other that we wouldn’t get attached, we wouldn’t name them, and when their egg laying span faded, we’d butcher them and use them to make nutrient-rich bone broth. As you can guess, that plan went out the window when I received a text from my husband saying, “Lets keep this round forever and the next will end up food.”
Funny, I thought I’d be the first to cave.
We’ve had our chickens for about nine months now and aside from the abundance and happiness of having fresh eggs readily available, I never thought I’d enjoy their company as much as I do. It’s literally stress-relieving therapy to go outside and watch them do their chicken thang. Scratch, peck, cluck, scratch, peck, cluck. Repeat, repeat. It’s probably a little too embarrassing to admit how long I usually stay out there and hang with them. Even my husband will often go out there after work to “de-stress.”
Two things that also came to my surprise as a new founded chicken owner:
- There is no such thing as a “free egg” when you own laying hens
- There IS such a thing as too many eggs
Having eight chickens means we get about 6-7 eggs A DAY. And this isn’t even the spring time when each chicken will lay about an egg a day. Not to mention that we’re going to add in a couple extra chicks in the spring… Holy eggs batman!
Although we love scrambled eggs, over easy eggs, hardboiled eggs, and our grain-free quiche, sometimes we need something that is a little less, egg-y. You know, so we don’t feel like we have eggs coming out of our ears.
There is always an option to make baked goods with them but sometimes you just want something that is light, wholesome, slightly sweet and dirties as few dishes as possible. For those days, I often resort to my creamy, dairy-free chocolate mousse. However, if I don’t have chilled coconut milk, the next best is this dairy-free coconut cream custard.
Made with nourishing egg yolks, this coconut cream custard is suitable for any member of the family AND you can’t tell there are eggs in it. It just tastes like a creamy piece of heaven in a ramekin.
If you have a little one that is beginning solids, you can reduce the amount of maple syrup for them. If you personally enjoy a bit more sweetness to the custard, you can top the finished product with real, rich maple syrup. You could even add a bit of homemade whipped cream if you’re feeling extra motivated.
This has become a family favorite for us– complete with the toddler approved rub of the tummy to indicate how yummy it is.
Coconut Custard Recipe
- Preheat the oven to 310 degrees.
- Separate the egg whites from egg yolks and place egg yolks in a medium sized bowl; beat well.
- Add in the rest of the ingredients and mix well.
- Grease three ramekins (or four depending on how full you fill them) and pour liquid mixture into each. Grab a baking dish, fill halfway with water, and place ramekins in it.
- Bake for about an hour or until custard is no longer liquid in the middle. Drizzle additional maple syrup if a little more sweetness is desired.
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