Dairy free coconut custard

Serves 4

4 eggs, lightly whisked
1 cup canned full fat coconut milk
1 teaspoon vanilla extract
Liquid stevia, honey or maple syrup, to taste (optional)

Preheat the oven to 350ºF.

Place all ingredients except eggs into a small pot over low heat. Stir gently while heating. Very gently, pour the egg mixture into the milk mixture, while stirring slowly. Do not allow the mixture to simmer.

Pour the mixture into greased ramekins.

Fill a large baking dish 3/4 with water. Place the ramekins inside and bake in the oven for approximately 30 to 40 minutes, or until the custard no longer jiggles when shaken.

Serve.