The perfect dessert is sometimes the most simple- like this custard! I love that the base is verstaile, you could add in different flavored extracts if you like (Oooh I was just imagining a lemon one! That's next!)
I used 6 ramekins, 4oz each for this recipe
6 egg yolks
2 cans coconut milk, room temperature (28 oz total)
1 tablespoon xanthan gum
1 tablespoon vanilla extract
In a medium size pot add the coconut milk and warm over medium heat for 5 minutes.
Take 2 tablespoons and whisk into the eggs to temper them. Add the egg mixture into the pot with the heat still on medium. Continue whisking for 5 minutes. Add in the vanilla and xanthun gum and whisk for 5 more minutes.
Pour into greased ramekins and cover with saran wrap and allow to set for 6 hours minimum in the refrigerator (best if left overnight).
Top with dairy free dark chocolate chips, almond butter, and shredded coconut if desired.