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Gluten and Dairy Free Custard with Strawberry Coulis
See? Gluten and dairy free doesn’t have to mean bland and tasteless after all! Present this simple recipe in such a pretty way like above, or just toss it in an everyday kitchen bowl and enjoy as a casual snack. (and yes that’s just yarn and a small glass)
Dairy Free Custard
We shop at Costco and my husband likes getting yogurt. Lucky for him, no dairy allergies. Every now and then, I really crave one and of course, sometimes I give in and honor my craving.
The result isn’t so great. Not long afterwards, I know why I still stay away from diary products.
Therefore, I decided to look up a recipe for a dairy free substitute that would meet my craving but not make me feel sick.
And thankfully, this dairy free custard with strawberry coulis really worked out well!
We took a basic egg free custard recipe which I saw here at genius kitchen and after a lot of tweaking for allergies and such, ended up with this.
I wanted the fruit and the yogurt so we added a quick strawberry coulis (the fancier name for syrup) and it turned out to be a very satisfying substitute for my fruit-yogurt craving.
Soon it will be strawberry season here and I will absolutely be making this again with fresh and local berries in June!
I was surprised at how simple this was to make.
Let’s talk about a couple of the ingredients you may not have on hand.
For the corn starch, we like to make sure we buy an organic one like this Pure organic corn starch shown below. This quickly thickens up the dairy free custard into a more yogurt like texture.
Orange Extract gives the strawberry coulis that boost of flavor. Commonly, this is used in different syrups and sauces.
We use monk fruit quite often because we like the taste. I have found that powdered stevia has a bit of an after taste that not everyone enjoys. However, stevia has some great health benefits including the claim to help treat Lyme disease. I don’t typically use sugar alcohols like erythritol because it gives me stomach upset.
Some people do prefer xylitol or erythritol instead of the monk fruit or stevia. So, you can choose whichever you prefer for this recipe and it doesn’t really matter. The only thing to be careful of is accidentally adding too much.
We’ve found that many sugar substitutes are sweeter than white sugar. The package may even state that it’s a one to one swap but I’d suggest adding it slowly until you get it right for your taste.
This recipe did satisfy my craving for fruit and yogurt without upsetting my low sugar, gluten and dairy free eating plan. The only thing missing was the benefit of a probiotic.
Therefore, I got innovative a at the last minute and tried this powdered probiotic. It was super easy to just add a serving into my bowl of custard. I stirred it up and then topped my dairy free custard with some of the strawberry coulis.
We talked about the benefits of probiotics in this post about following an anti-inflammatory diet for good health; especially if you’ve been on a lot of antibiotics for something like Lyme.
- For the Custard
- Dissolve the corn starch and sugar slightly with a little almond milk
- Add the rest of the almond milk
- Put the mixture in a saucepan and put on low heat and stir until boiling for 15 minutes while continuing to stir
- Remove from the heat and add orange extract while still stirring
- Pour custard into small cups and refrigerate for 15 minutes
- For Strawberry Coulis :
- Wash and scrape the strawberries
- Put them with the sugar and lemon juice in a saucepan over low heat for about 10 minutes
- Mix them with a blender then let cool
- Note: May add a little water if necessary
- Serve the strawberry coulis on top of the custard