Coconut Custard

This dairy free coconut custard is a creamy, dreamy dessert that transports me to a tropical beach on a faraway island! It’s full of sweet coconut flavor and this custard can be eaten by itself or be used in place of regular pastry cream. I will be using it later this week as a filling inside of one of my stuffed challahs. 

What you will need
1 13.5 oz can full-fat coconut cream
5 egg yolks
⅓ cup granulated sugar
¼ cup cornstarch
1 tbsp vanilla extract
Optional: toasted coconut for topping

Directions
Add the coconut cream to a saucepan and heat over medium-low heat.

While the milk is heating, add the egg yolks, sugar, and cornstarch to a glass bowl. Whisk together to combine (mixture will be a little clumpy) and set aside.

Whisk the milk occasionally until it starts to steam, but do not boil. Remove the milk from the heat and while whisking, pour a little milk (about ½ cup) into the egg mixture, do not stop whisking.
Continue to simultaneously whisk and slowly pour the remaining milk into the egg mixture. 

When all the milk has been poured into the bowl, give the mixture a good stir and then pour it back into the saucepan. 

Heat the milk mixture over medium heat, whisking almost constantly, until it starts to get thick like pudding and bubble. Remove from the heat and whisk in the vanilla extract. 

Place a strainer over a clean bowl and pour the custard into the strainer. Stir and push the custard through the strainer, leaving any clumps behind.

Place a piece of plastic wrap directly on top of the custard and cool to room temperature. When cool, refrigerate at least 2 hours before serving.
Note- When placing the plastic wrap on the custard, make sure it is actually touching the custard (like you're putting a band-aid on it). That will prevent a thick skin layer from forming on top of the custard.

Enjoy!

Cream of Spinach Soup

Spinach is one of my favorite super foods. I love it in salads, and in soups like this. Since the spinach gets added towards the end of the soup, it stays a great vibrant green color. This also means it retains most of its nutrients. 

This soup is great hot or even cold, with a dollop of sour cream or yogurt or on its own!

 

What you will need: 

2 tsp olive oil 

2 tbsp butter 

1 medium potato, peeled and cubed 

1 medium onion, finely chopped 

1 stalk celery, finely chopped 

2 cloves garlic, minced 

2 cups vegetable broth 

2 cups almond milk or fat free milk 

1 (6-ounce) bag baby spinach, divided 

Freshly ground black pepper, to taste 

Kosher salt, to taste 

Optional- sour cream or plain Greek yogurt and dill 

Directions: 

In a large pot, heat the oil. Sauté the potato, onion, celery, and garlic for 5 minutes. 

Add the vegetable broth and milk. Bring to a boil, cover, and simmer on low for 10 minutes. 

Stir in half the spinach, cover, and simmer for 10 more minutes. 

Use an immersion blender and blend the soup in the pot. Add the remaining fresh spinach to the soup and blend until smooth. 

Taste for seasoning and serve as is or top with a dollop of Greek yogurt or sour cream and fresh dill. Enjoy!