Chocolate Coconut (Milk)
Custard
T
wo
famous
masters
from
1. Preheat oven to 325 degrees.
1 cup coconut milk
Hong Kong taught me how
2. Heat the coconut milk to just below a boil. Turn off the
2 tablespoons butter (the only
to perfect my energy using Feng
heat and take the pan off the burner. Stir in chocolate
dairy product that is virtually
Shui principles. I now teach Feng
powder and butter.
casein free)
Shui to others as well as Qi-­gong
exercise.
3. Beat the egg yolks and whole eggs together. Add the
maple syrup, salt and extract.
3 tablespoons Ghirardelli sweet
ground chocolate and cocoa
This is a recipe from my book
4. Pour a little of the hot milk mixture into the eggs to warm
“Tao of Youth.” I converted a regu-­
them. Stir and continue this process until you’ve added
2 whole eggs
lar
all the coconut mixture.
1/2 cup of maple syrup
favorite
chocolate
custard
recipe into something I can enjoy
without having to consume gluten
and casein (which are hard to
digest). It uses coconut milk
instead of whole milk.
5. Divide the custard among eight small ramekins/custard
cups or 4 to 6 three inch ramekins/custard cups.
2 egg yolks
1/4 teaspoon salt
2 teaspoons vanilla extract
6. Place them in a baking pan containing a one-­inch layer
of hot water.
7. Bake the custards 20 to 25 minutes (or longer, depending
on your oven). They should be a little soft in the middle
when you take them out. If you cook the middle until it
is completely done, the custards will lose the tender
texture.
8. Cool. Refrigerate until serving.
9. Dust the top of the custard with cocoa powder (optional).
Serves 8
May K. Y. Yue | Owner and President
Tao of Youth, Inc.
www.taoofyouth.com/index.html
Don’t even think about giving up dessert when there are such
healthy alternatives as the following gluten- and casein- free treat.
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