Chocolate Breakfast Custard Recipe

Ingredients

• 2 cups full-fat coconut milk (or heavy cream if not dairy-sensitive), divided
• 1 tablespoon grass-fed powdered gelatin
• 1 cup unsweetened (unflavored or vanilla) almond milk, store-bought or homemade (or unsweetened [unflavored or vanilla] hemp milk if nut-free)
• ½ cup Swerve confectioners’-style sweetener or equivalent amount of liquid or powdered sweetener
• ½ cup unsweetened cocoa powder
• 1 teaspoon vanilla extract, or seeds scraped from 1 vanilla bean (about 6 inches long)
• 0.12 teaspoon fine sea salt

1. Pour ¼ cup of the coconut milk into a medium bowl. Sift the gelatin over the milk and let it soften while you prepare the rest of theingredients.
2. Heat the remaining 1¾ cups of coconut milk in a saucepan over medium heat for a few minutes, until hot. Alternatively, heat the milk in a microwave-safe container in the microwave for 1 minute.
3. Whisk the sweetener and cocoa powder into the cool coconut milk–gelatin mixture. Stir until well combined.
4. Pour the hot coconut milk into the gelatin mixture while stirring constantly. Add the vanilla extract and salt. Pour the custard into four 4-ounce serving cups.
5. Place in the refrigerator for 1 hour, or until the custard is set but not chilled. It is best served at room temperature but can be served cold. Store extras in an airtight container or covered with plastic wrap in the fridge for up to 4 days or in the freezer for up to a month. If frozen, thaw at room temperature before serving.