Friday, June 14, 2013

Paleo Fruit Custard

We are gearing up to go strawberry picking tomorrow morning, so you can expect some recipe featuring fresh berries! I wanted to test this one out with frozen ones today, as I usually wind up freezing quite a bit of our bounty.

In some ways this is a reworking of the Strawberries & Cream Cereal I posted previously. My kids didn't love the texture of the finished product, so this time I used coconut oil instead of shredded coconut. It added the necessary thickness, but also helped make it smoother and creamier. The end result was more like a custard than a hot cereal (thus the name).

Since I wanted to get this post up and running I only let my custard chill for about 2 hours before snapping the photos. It was definitely more firm on the top, so I would suggest keeping it in the fridge for even longer for the thickest results.
Paleo Fruit Custard

4 cups frozen fruit (I used one banana and a mixture of strawberries and mango)
3 tbs. no sugar-added fruit spread (you could also use raw honey to taste)
4 egg yolks
1 tbs. vanilla extract
1/4 cup coconut oil

Combine fruit and fruit spread or honey in a sauce pot over low heat. Heat until the fruit has softened and begun to break down. Place in a blender and process until smooth. Pour back into sauce pot and place over low heat again.

Whisk egg yolks until fluffy and slowly add to fruit. Cook for a couple of minutes, stirring constantly. Add vanilla extract.

Remove from heat and stir in coconut oil until it melts. Allow mixture to cool, then refrigerate to allow it to really thicken up before serving.

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