Paleo Pumkin Custard

Ingredients

• 1 ¼ cups organic coconut milk
• 4 large pastured eggs
• ½ cup grade B maple syrup
• ¾ cup canned pumpkin pu
• ree 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ tsp vanilla extract
• ¼ tsp Celtic Sea Salt
• ½ cup toasted coconut flakes (bake raw flakes in a single layer on cookie sheet at 300F
  for 5 minutes until golden brown)

Directions

1. Preheat oven to 325F and boil a full kettle of water
2. Prepare two 9 X 13 glass baking dishes by placing a small kitchen towel in the base of each.
3. Heat coconut milk in a small saucepan until steaming but not boiling.
4. Crack eggs into a large bowl; add maple syrup and whisk together.
5. Slowly, bit by bit, add the warm coconut milk whisking vigorously
6. Add in the pumpkin, salt, spices and mix well.
7. Divide ramekins into the two baking dishes and distribute the custard evenly with a ladle.
8. Fill the glass dish with boiling water until it reaches half way up the ramekins and carefully place in the oven.
9. Cook for about 30 minutes until the custard is firm, to test if it is done insert a knife and you want it to come out clean.
10. Transfer to wire racks and allow it to cool for about an hour, you can top it off with some toasted coconut and or berries!