| Prep Time | 15 minutes |
| Cook Time | 30 minutes |
| Servings |
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Ingredients
- 6 Egg yolks
- 2 Cups of shredded coconut. Ensure it is unsweetened!
- 1 Vanilla bean.
- 1/4 cup honey
- water
Ingredients
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Instructions
- Soak the almonds till they are soft. This may take all night long so prepare upfront. Make certain they are rinsed thoroughly prior to the soaking. Mix the soaked almonds in the blender with drinking water. Go for a good smooth mix. Tip: Use a super-fine strainer to get rid of the almond pulp from your combined mix.
- Boil your pot and put about 2 cups in the coconut.
- Mix a combination for approximately five minutes on high speed. Everything has to be extremely smooth. Again, strain the coconut pulp to get rid of any solid pieces.
- Have a cooking pot set on the stove warmed to a medium temperature, add all almond and coconut mix and blend.
- Open up the vanilla bean and add it to the pot. Separate the egg yolks and put these in the mix.
- Stir the mix regularly and regulate the temperature to ensure that its just under simmering.
- This is really important! Ensure the mix never simmers. It will curdle several of the ingredients. Keep mixing up till the desired consistency is reached. A great way to judge is to see if the custard sticks to the backside of a wood made spoon, and if it has a consistency such as that of cream.
- Take away the mix from the stove and allow it to cool off. It must be able to cool to room temp. Remove the vanilla bean and get rid of the seed from your pod, put the seed back in the mix. Put the honey in and mix it in entirely.
- Place the mix in the refrigerator, and when it's cooled off enough, you may deep freeze it.
- Ready! You have just made your Paleo Dessert.
