📍 Where this dish comes from: Tanzania · Mount Kilimanjaro
Discover the history of this region →
Discover the history of this region →
The same spice-island pantry that flavors this book’s savory Tanzanian dishes — coconut milk, cardamom, a whisper of clove — makes an equally natural dessert base. This baked custard keeps the technique simple: a gentle water bath and patient, low heat are the only real requirements.
What You’ll Need
Servings: 6 servings
Calories: 190kcal
Ingredients
- 1 1/2 cups full-fat coconut milk
- 4 large eggs
- 1/3 cup granulated sugar-free sweetener
- 1 tsp ground cardamom
- 1 pinch ground cloves
- 1 tsp vanilla extract
- 1 pinch salt
Instructions
- Preheat oven to 325°F (165°C). Place 6 small ramekins in a deep baking dish.
- Whisk coconut milk, eggs, sweetener, cardamom, cloves, vanilla, and salt together until fully smooth.
- Strain through a fine sieve into a pitcher or bowl for easier pouring.
- Divide evenly among the ramekins.
- Pour hot water into the baking dish until it reaches halfway up the sides of the ramekins.
- Bake 30–35 minutes until the custards are just set with a slight wobble in the center.
- Remove from the water bath and cool to room temperature, then chill at least 2 hours before serving.
Nutrition
Serving: 1serving | Calories: 190kcal | Protein: 5g | Fat: 17g | Fiber: 1g
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Health Benefits
- Coconut milk delivers MCTs, a fast-burning fat source popular in ketogenic diets.
- Eggs provide complete protein and choline for brain and liver health.
- Cardamom carries a long traditional history of digestive support.