This Paleo pumpkin and coconut custard is the perfect dessert for your Halloween and Thanksgiving parties! You can make them ahead, too!

Paleo pumpkin, coconut, and maple custard cup on a white plate.

Who misses pumpkin pie after going Paleo?

Look no further – here’s a mini crust-less version where the silky spiced custard and crunchy coconut topping will surely satisfy your autumn sweet cravings. You can bake these custards in the oven or cook them sous vide (195°F for 60-90 minutes).

Pro Tip: Make these custard cups up to 4 days ahead and store them tightly wrapped in your fridge. You can pop them out when company comes over!

Time to make Pumpkin Coconut and Maple Custard Cups

Serves 10

Ingredients:

  • 1¼ cup full-fat coconut milk
  • 4 large eggs
  • ½ cup grade A dark color maple syrup
  • ¾ cup canned pumpkin purée
  • 1 teaspoon ground cinnamon*
  • ½ teaspoon ground nutmeg*
  • ½ teaspoon vanilla extract
  • ¼ teaspoon Diamond Crystal brand kosher salt
  • ½ cup toasted coconut flakes (bake raw flakes in a single layer at 300 F for 3-5 minutes until golden brown)

* Or you can sub 1½ teaspoons Pumpkin Spice Blend in place of the cinnamon and nutmeg

Equipment:

Here’s how to make them:

Gather your ingredients…

The ingredients for paleo pumpkin coconut maple custard cups on a kitchen counter.

…preheat the oven to 325°F, and boil a full kettle of water.

Get two 9″ x 13” glass baking dishes and lay a small towel on the bottom of each one (the towel will keep the ramekins from slipping around).

Heat the coconut milk in a small saucepan over low heat until it’s steaming but not boiling.

Crack the eggs into a large bowl, add the maple syrup…

A silver bowl contains 4 large eggs and maple syrup.

…and whisk well.

A whisk is mixing eggs and maple syrup in a large metal bowl.

Slowly add the warmed coconut milk to the egg and syrup mixture (a little bit at a time) and mix vigorously.

A mixing bowl with the pumpkin custard batter, including the eggs.

(Don’t be impatient and add the hot coconut milk all at once or you’ll end up with scrambled eggs!).

Toss in the pumpkin, spices, vanilla, and salt…

Pumpkin puree, vanilla extract, and salt are added to the custard mixture.

…and stir until well-blended.

A silver mixing bowl filled with the mixed paleo pumpkin custard batter

Divide the ramekins into the two towel-lined baking dishes (ten ramekins won’t fit in one dish) and ladle in the mixture.

A glass baking dish is lined with a towel and six filled ramekins of paleo pumpkin custard are on top of the towel.

Pour boiling water into the baking dishes until it reaches halfway up the ramekins and carefully transfer them to the oven.

A side view that shows that the custard cups are on top of the towel and there is water in the baking dish.

Bake custard cups for about 30 minutes. The custards are ready when a knife inserted into them comes out clean and they’re still slightly jiggly in the middle.

Cool the custards on a wire rack until they’re room temperature (about 1 hour)…

Four paleo pumpkin custard cups are on a cooling rack.

…and top each one with a sprinkle of toasted coconut.

Toasted coconut flakes on a baking sheet.

These custards taste great cold, too. Refrigerate the ramekins for up to four days and top with toasted coconut right before you devour them.

A paleo pumpkin coconut maple custard cup is on a serving plate ready to be eaten.

LOOKING FOR OTHER TASTY PALEO PUMPKIN DESSERT RECIPES? MAKE ONE OF THESE TREATS:


Looking for more recipe ideas? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPhone and iPad app, and in my cookbooks, Nom Nom Paleo: Food for Humans (Andrews McMeel Publishing 2013), Ready or Not! (Andrews McMeel Publishing 2017), and Nom Nom Paleo: Let’s Go! (Andrews McMeel Publishing 2021).


 PRINTER-FRIENDLY RECIPE CARD

Pumpkin, Coconut, & Maple Custard Cups

4.86 from 7 votes
Prep Time10 minutes
Cook Time45 minutes
Total Time1 hour 55 minutes
Servings 10 servings
This Paleo pumpkin and coconut custard is the perfect dessert for your Halloween and Thanksgiving parties! You can make them ahead, too!

Ingredients 
 

  • cup full-fat coconut milk 
  • 4 large eggs
  • ½ cup grade A dark color maple syrup
  • ¾ cup canned pumpkin purée I use Libby’s
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon vanilla extract
  • ¼ teaspoon Diamon Crystal brand kosher salt
  • ½ cup toasted coconut flakes bake raw flakes in a single layer at 300 F for 3-5 minutes until golden brown

Instructions 

  • Preheat the oven to 325°F with the rack in the middle. Boil a full kettle of water.
  • Get two 9″ x 13” glass baking dishes and lay a small towel on the bottom of each one (the towel will keep the ramekins from slipping around).
  • Heat the coconut milk in a small saucepan over low heat until it’s steaming but not boiling.
  • Crack the eggs into a large bowl, add the maple syrup, and whisk well.
  • Slowly add the warmed coconut milk to the egg and syrup mixture (a little bit at a time) and mix vigorously. (Don’t be impatient and add the hot coconut milk all at once or you’ll end up with scrambled eggs!).
  • Whisk in the pumpkin, spices, vanilla, and salt.
  • Divide the ramekins into the two towel-lined baking dishes (ten ramekins won’t fit in one dish) and ladle in the mixture.
  • Pour boiling water into the baking dishes until it reaches halfway up the ramekins and carefully transfer them to the oven.
  • Bake custard cups for about 30 minutes. The custards are ready when a knife inserted into them comes out clean and they’re still slightly jiggly in the middle.
  • Cool the custards on a wire rack until they’re room temperature (about 1 hour) and top each one with a sprinkle of toasted coconut.
  • These custards taste great cold, too. Refrigerate the ramekins for up to four days and top with toasted coconut right before you devour them.

Video

Notes

You can bake these custards in the oven or pop them in a SousVide Supreme (195°F for 60-90 minutes).
You can sub 1½ teaspoons Pumpkin Spice Blend in place of the cinnamon and nutmeg
Pro Tip: Make these custard cups up to 4 days ahead and store them tightly wrapped in your fridge. You can pop them out when company comes over!

Nutrition

Calories: 160kcal | Carbohydrates: 14g | Protein: 3g | Fat: 11g | Fiber: 1g

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this? Leave a comment below!

About Michelle Tam

Hello! My name is Michelle Tam, and I love to eat. I think about food all the time. It borders on obsession. I’ve always loved the sights and smells of the kitchen. My mother was (and is) an excellent cook, and as a kid, I was her little shadow as she prepared supper each night. From her, I gained a deep, abiding love for magically transforming pantry items into mouth-watering family meals.

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2 Comments

  1. 5 stars
    These cups are so delicious – a real treat. I never have shredded coconut on hand, so I just leave that part out and they’re still delightful. I enjoy them most when they’ve been chilled overnight. The texture is perfection!

  2. 5 stars
    These are a winner! They are fantastic warm but I actually liked it better cold out of the fridge. They have a wonderful smooth and silky texture. I also had extra “batter”, so I popped it in the ice cream maker – it resulted in outstanding frozen custard.