We are in love with this allergy-friendly chocolate custard!
And what’s not to love about it? It’s thickened with mineral-rich and digestive-supporting gelatin (we use Great Lakes gelatin). Also, it’s allergy-friendly! You can use whatever milk you’d like, so dairy-free is an option. And it doesn’t need eggs (thanks to that gelatin). It’s arguably gluten-free even with the Dandy Blend (see their FAQs) — but this can be omitted if you are grain-free.
This recipe is a general formula. I came up with it based on the Great Lakes gelatin container and this lovely spiced caramel-apple custard at The Nourishing Gourmet. Omit the cocoa powder and increase the vanilla and you’ve got vanilla custard. I’d love to hear your flavor ideas in the comments.
Chocolate Custard -- Grain-Free, Gluten-Free, Dairy-Free, Egg-Free
Ingredients
- 2 13- to 16-ounce cans full fat coconut milk or 3-3/4 cups milk of your choice
- 1 tablespoon sustainably-sourced gelatin (certified glyphosate-free)
- 4 to 6 tablespoons raw honey
- 1/4 teaspoon sea salt
- 1 tablespoon vanilla extract
- 1 teaspoon instant coffee substitute like Dandy Blend (optional)
- 1/3 cup cocoa powder
- fair trade organic dark chocolate shaved, (optional)
Instructions
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Whisk smooth the coconut milk.
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Pour 1 cup into a measuring cup.
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Sprinkle gelatin over the top.
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Set aside.
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Put the rest of the milk in a saucepan.
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Add honey, sea salt, vanilla, coffee substitute, and cocoa powder.
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While whisking, heat over medium heat until smooth and it just comes to a simmer.
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Remove from heat. By this time, the gelatin should be mostly dissolved into the milk, which you know because most if not all of the white crystals are gone.
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Whisk well, until it’s as smooth as you can get it.
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Add the gelatin mixture to the chocolate mixture a little at a time, while whisking constantly and quickly.
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When smooth and fully combined, pour into custard cups or half pint jars. This recipe will fill 5 half pint jars to the top or 6 half pint jars about 3/4 full.
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Transfer to fridge to chill and set up.
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After an hour or so, top with shaved chocolate.
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Return to fridge to continue chilling, about 4 to 6 hours.
Variation
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To make vanilla custard: Omit cocoa powder and coffee substitute. Increase vanilla to 2 or 3 tablespoons.
Is this allergy-friendly chocolate custard headed for your dessert course any time soon?
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This post was featured in 57 Scrumptious Egg-Free Desserts and 51 Cold Summer Desserts.
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Okay, I just made this recipe, and I might have tried some before I put it into the refrigerator… It’s the most awesome hot chocolate I’ve ever tried… 😀 Oh, and it’s really easy and fast! I’m having a hard time waiting for it to set up. 🙂
Alissa — Yay! You’ll love it — it’s worth the wait! 🙂
You were right! 😀 It’s amazing and more than a little addicting. The leftovers are in the fridge tempting me as I speak…
Alissa — Ooh, that makes me happy. Enjoy!
Love it, Wardeh!!! I am on a new special diet and except for the cocoa this is perfect! ( and I haven’t been perfect so I just might eat this :)!)
Oh, good! Be sure to let me know how you like it and if you cheat or not. 😉
Hi Wardee,
I have a question. Do you know how much the honey has to do with the consistency or texture?
we just found out my 8 year old is intolerant to any sweetener, even fruit. He does respond well to stevia but that is all. I’ve found a stevia that is extracted with water and looks pretty okay, but it’s liquid and intense so we won’t be adding it to baked goods! Recipes like this might work if the honey isn’t texture oriented. Thanks!
Janine
Janine — The honey doesn’t have anything to do with the texture of this custard. Feel free to use your stevia instead. 🙂
Great! Thank you so much. Poor guy is gonna want something sweet during his detox. The rest of us too. At least 3 months with no fruit or sweets at all does not sound fun. :/ Stuff like this sure could help!
Janine
I’m saving this so I can make it next month. Will need to order a couple of the things, but I have a very smooth tasting raw honey, and a delicious raw cacao powder. Being a devout chocoholic, I think this will make the best dessert ever! Thanks for the recipe!
Laila — I would have to say I’m a devout chocoholic too! 😉 I hope you like it!
I have a lifelong affinity for custards. I can’t wait to make this!!
Elsie — What’s not to love about custard, right? 🙂 Enjoy!
I must admit I was never a big custard fan. But this looks so delish! I got to try it. Crossing my fingers
Just put some in the fridge. I hope it works because the geletin didn’t dissolve at all.
It worked anyway and was yummy. 🙂
Oh, good! 🙂
The family and I LOVE this. I can’t wait to melt some into my morning coffee!
By the way, we had a few spoonfuls left over and I hid it in the fridge. This morning I put it in my coffee where it melted into a beautiful cup of mocha!
Oh, WOW. If only we had leftovers from the last batch! 🙂
Oh well, I guess it’s time for another batch… 😉
Absolutely divine dessert! Thank you, it made our Christmas 🙂
Yay, I’m so glad to hear this! 🙂
Could this be made with regular whole milk?
Hi Sharon,
I made it with whole milk and it turned out great.
Millie
GNOWFGLINS Support Team
Millie, or Wardeh, What else can I use instead of honey? My child has yet to eat honey. I have maple syrup, rapadura, and sucanat here.
MichelleB
Hi Michelle!
I’ve made it with Sucanat. Turned out great. You could also try maple syrup – which may add a bit of a maple flavor. Honey does tend to be sweeter than the other choices so you may want to add more. A good rule of thumb is double. I didn’t do that because we tend to enjoy our desserts on the less-sweet side.
Is the texture of this more like typical gelatin (like jello) or more like pudding? I make homemade fruit gelatin and like that just fine. But I don’t think I’d be into it if it was a creamy-milky taste with that texture. And I love pudding but I’ve never cared for the texture of egg custards so I’m interested in trying this unless it’s going to be like jello.
If you can’t tell, I’m a texture person. 😉
All I have is heaps of milk kefir, wonder if that would work. I’ve been using it in everything but still have a lot to use up.
This looks great!! Is it GAPS legal?
I was making this, and my toddlers starting fussing, and I forgot to turn off the stove so the milk cooked for a bit longer. There was a strong ‘cooked honey’ taste, but it still tasted delicious. Do you think over cooking it caused a separation? After setting up in the fridge there was a hard top (prob. coconut oil), custard and then a tiny colorless custard layer on the bottom.
I mean, we still love it, but do you think overcooking it caused the separation?
This looks amazing! Do you use that particular brand of gelatin for a reason, or can I use any kind? I order every month from Azure Standard, and they have a bulk 1-lb package of beef gelatin for $8.60. Here’s the description – country of origin is Argentina: CONTAINS: 100% Beef Gelatin.
Produced from cattle that were fed Grass and Grain fed.
Free from:
artificial colors, flavors and sweeteners
preservatives
hydogenated oil
modified food starches and gums
free from refined sugars
Stored in a cool dry place, gelatin should maintain its properties for a period of five years.
This product is not organic and although pastured animals, they are fed grain and we have no way to trace the grain origins.
Melody — You can use any gelatin you’d like. My experience is with the grass-fed variety I linked above (plus another that’s 100% grassfed). I’ve noticed that different brands gel differently (some stronger than others), so you may need to tweak the amount. But otherwise, it should work. Enjoy!
Incredibly delicious. I added twice as much cocoa as called for and got a creamy, intensely rich custard.
Can you use swerve sweetener instead of the honey and if so how much do you think I should use?.
My cans of coconut say cream not milk. Would I need to dilute do you think?
Hi Mary,
The coconut milk should be the thickness of runny or drinkable yogurt – just a bit thicker than dairy milk. So if your “cream” is thicker than that, then yes, dilute with water.
Will it work to leave out the teaspoon of coffee substitute? Or, is there something I can add instead?
Thanks!
Hi Jennifer,
You can leave it out without any issue. No substitution necessary. 🙂
My cans of coconut milk are 13.5oz? should i add an oz of milk or water to make a total of 28oz?
Hi Karla,
You could add a little water or just go with the cans as is. 🙂
Millie
Traditional Cooking School
I’m going to try this tonight. Both the chocolate and vanilla versions. But because it’s just me, I’ll split the recipe for both versions rather than doubling the recipe. While the weather is still generally mild, there have been flirtations with hot humid days so I’m starting to stockpile the frig and freezer with healthy, nutrient-dense beverages and snacks. As well as stockpile recipes to try this summer!.
Wardee,
Ice seem you promote a few different brands if gelatin vital proteins and now Great Lakes. Which one should I buy. I like that vitslnproteibs is grass fed but it’s more costly which is fine. Please tell me which one you think is healthier
Hi Natalie,
The Vital Proteins is probably the healthier gelatin overall, but Wardee uses both and is happy with both. 🙂
Millie
Traditional Cooking School
This looks great and looks super easy! I can’t wait to try it!