Coconut Mango Custard

coconut mango custartd (2)

I love mangos! I love coconut, and who doesn’t love a creamy custard? I’ve combined 3 of my favorite things into a creamy dessert that won’t leave you feeling guilty. If I have leftovers, I refrigerate them and eat one for a snack, or even with breakfast for a little added protein. These custards are dairy, gluten, and refined sugar free. At around 150 calories (even with extra mango and shredded coconut topping them), you can enjoy a little cup of paradise!


1 ripe honey mango, cut into chunks (I prefer these yellow mangos to the tropical mangos, but if you can’t find a honey mango, feel free to substitute a red tropical mango)

1 cup reduced fat coconut milk (from a can)

3 TBSP honey

4 large eggs


Add all ingredients to a blender and process until smooth. Divide among six ramekins or small oven proof glass bowls. Place ramekins into a 9×13″ pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins (this is called a water bath). Be careful that you don’t splash water into the custard. I like to fill my ramekins with the custard first. Pour water into the pan, and then place the ramekins in the pan. Just be careful that you don’t have so much water in the pan that it spills over when you put the filled ramekin cups in.

Bake at 350 degrees for 35-40 minutes, or until a knife inserted comes out clean. You don’t want to see the custard jiggle.

Remove the ramekins from the water bath and place on wire racks to cool. Serve warm or refrigerate until ready to serve. Top with extra mango slices and unsweetened shredded coconut, if desired.