This coconut custard is so easy to make and only has six ingredients. I also like that the ingredients are all whole, unprocessed real foods. This custard is dairy-free and gluten-free, but it's not vegan. It was comforting eaten warm, and refreshing when eaten chilled. The only tricky part about this dessert is filling your baking sheet with water, and not spilling it everywhere.
Bauman College recipe
1 can coconut milk (unsweetened)
1/4 c maple syrup
dash of cinnamon
1/8 tsp sea salt
1 tsp vanilla
Preheat oven to 350. Whisk all ingredients together. Pour into individual ramekins or a deep dish pie plate. Place ramekins or pie plate onto a baking sheet filled with water. Bake for 35-45 minutes. Garnish with edible flowers or raspberries.