Gluten Free Baked Coconut Custard Slice...

Oh, this is so delicious I just had to share. My first instinct was to keep this lovely dish to myself and hand it down to future generations as Nanna's Special Secret Recipe. But then, I never really understood that whole 'secret recipe' stuff.

So here it is. A product of experimentation with Coconut Flour. This product is readily available at Health Food outlets and on-line. It seems expensive, but you use so little it lasts ages. In a normal 'baking' recipe, I have been replacing normal flour with Coconut Flour at a rate of 1/3 the amount indicated in the recipe. The reason being that the Coconut Flour absorbs liquid like you would not believe. Not all of those experiments have been successful, hence my reluctance to include them at this stage. But I will continue to experiment and post successes as time wears on.

Baked Coconut Custard Slice

4 large eggs
1 cup Coconut Cream
1 cup milk
1/2 cup yoghurt (I used home made natural Greek yoghurt)
1/2 cup sugar
1 teaspoon vanilla
3/4 cup coconut flour

Preheat the oven to 180C and grease a 20 x 20cm casserole dish.

In a large bowl, beat the eggs, coconut cream, milk and yoghurt with an electric mixer or whisk, until smooth. Start off on low speed and increase to medium to smooth. Add the other ingredients and mix well.

Pour into your greased dish and place in the oven for around 45-50 minutes. This recipe does not require the use of a water bath as some tradtional baked custards do. Check after 45 minutes. If the custard slice is firm to slight pressure in the centre, it's done. If it's still a bit wobbly, give it longer, checking every five minutes.

Allow to cool in the dish. Serve warm or cold with fruit on the side if desired. This is gorgeous with a drizzle of fruit flavoured syrup or liqueur, and a blob of double cream on the side. It's also great as a lunchbox snack, stored in an appropriate container.

Psst....The Dancing Diva has even had this for breakfast!

Enjoy!