Lemon Passionfruit Custard
If you’ve got passionfruit, try this creamy, delicious, dairy free lemon passionfruit custard. It can be served 2 ways - like a creamy custard or set like a pudding or pana cotta. It’s delicious enough to eat on its own or we have been loving it served with apple crumble.
Lemon Passionfruit Custard
Gluten free, nut free, dairy free option
Makes 1 large jar
Ingredients:
1 x 400ml can coconut milk or cream (I used the TCC brand coconut milk)
1/3 cup butter or use coconut oil for dairy free
2 tablespoons honey
Juice and zest of half a lemon
Pulp of 2 medium sized passionfruit
2 eggs
1tsp gelatin
Stovetop Instructions:
Add all the ingredients to a medium saucepan and whisk for about 8 minutes or until the mixture has thickened slightly.
Pour into a glass jar and place in the fridge until set like a soft pudding or pana cotta. If you prefer it smoother like a custard, place into a mixing bowl and beat with hand beaters until creamy. This will give it a creamy, silky custard like texture.
Thermomix Instructions:
Place all the ingredients into the mixing bowl (sprinkle the gelatin on last), then insert your butterfly and cook for 8 mins, 80 degrees on speed 3.
Pour into a jar and place in the fridge to set.
Once set either eat like this if you want it smoother like a custard, place back into your Thermomix with the butterfly and mix on speed 2 for 20 seconds.
