Pumpkin Coconut Cream Custard


There is nothing better than fresh, delicious fruit for dessert. But what about the times you’re craving something sweet and gooey, or sweet and comforting, or something simple that hits your sweet spot? Creating slow cooker dessert recipes with little to no sugar is a challenge. Here’s one amazing recipe that is all natural and will not cause a spike in blood sugar.

Pumpkin Custard

Serves 4

1 (15-ounce) can pumpkin puree
1½ cups coconut cream
2 large eggs
¼ cup coconut palm sugar
1 tablespoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon ground ginger
1 teaspoon vanilla extract

Add all the ingredients to a blender, and blend until smooth. Lightly grease four 7-ounce ramekins with nonstick spray, and pour an equal amount of batter into each ramekin, about ¼-inch below the top. Arrange the ramekins in the slow cooker, being cautious not to spill any of the custard. Carefully pour in just enough hot water to reach halfway up the sides of the ramekins. Cover and cook on high for 2 to 2½ hours, or until the custard has set and jiggles slightly in the center. Turn off the slow cooker and let the ramekins sit for 5 minutes. Uncover the slow cooker, remove the ramekins, and let the custard cool at room temperature. Enjoy once slightly cooled or place in refrigerator overnight.


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