Coconut Custard

This incredible treat is adapted from Heng Ou's book The First Forty Days. It's one of the easier recipes from her book book and definitely one of the yummiest! If you don't have that book yet, buy it. It's a third trimester must read and a great fourth trimester resource!

The benefits of custard are far reaching in pregnancy and postpartum and the perk of this particular recipe is that it's low in sugar but still tastes sweet enough to hopefully tackle a sweet tooth! It is high in healthy fats & protein, both essential for growing a baby, recovering postpartum and supporting a healthy breastmilk supply. The gelatin adds an extra boost of cellular recovery because of its amino acid content. It will support tissue health throughout the entire body (leads to happy skin, nails and hair....postpartum hair loss is a thing and collagen will be your best friend through it!) Gelatin is also commonly recommended among midwives as a way to sustain or improve amniotic fluid levels. If you are facing that concern in pregnancy, discuss this with your provider as a potential remedy!

Be sure to source the best ingredients for this recipe since the idea is for it to be nutritionally beneficial! Organic, pasture raised eggs far exceed the nutrient density of bottom shelf, conventional eggs. Look for grass-fed gelatin, sourced from happy cows (Great Lakes is the brand I use). I use full-fat organic coconut milk from Trader Joes because there is no point in shying away from healthy fat! Among other benefits, it will keep you fuller longer, improve nutrient absorption, and support brain me you'll want all of that!


1 Can of Organic Coconut Milk (full fat)

1/2 Cup of Water

1/4 cup of Coconut Sugar or Local Honey

1/2 tsp Vanilla Extract

1 tsp Gelatin dissolved in 1 Tbsp of Water

4 Egg Yolks


1. Heat coconut milk & water in a medium saucepan on medium heat.

2. Add sugar (if using honey, hold off on adding) & vanilla and whisk until almost boiling.

3. In a bowl, whisk egg yolks.

4. Pour 1/4 cup of hot coconut milk into eggs and mix well. Pour mixture into saucepan.

5. Mix saucepan contents with a wooden spoon until it begins to thicken - do not let it boil. You'll know it's thick enough when it coats the spoon.

6. Add the gelatin/water mixture to the saucepan and mix until it's dissolved.

7. Turn the heat off and stir in the honey.

8. Pour into a glass jar with a lid (16 ounce mason jar should be large enough) and allow it to cool a bit before placing in the fridge to set for 2-3 hours.

9. Enjoy with some spices of your choice (pumpkin pie spice is delicious!!). It can be eaten plain or with some fruit and nuts! Serving size is about half a cup but don't feel bad if you devour the whole jar in one sitting.


+ Option to add a few strands of saffron to the saucepan. Be sure to strain them out before setting.

+ Make sure you eliminate as much egg white as possible. It's not the end of the world if some gets in, it can just create some egg chunks.

+ I use this brand gelatin ( It seems expensive but it's a bulk product and it will last a really long time.

+ Support your local farmer and snag a dozen eggs at the farmer's market. It's probably cheaper than buying organic, pasture raised eggs from the grocery store and your money is staying local :)

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