SWEET POTATO CUSTARD by allergy cooking my way


Dairy Free

Gluten & Grain Free

Egg Free

Nut Free

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This creamy and smooth custard with just hint of spice.

Serves: 4-6

Prep time: 10 mins

Cooking time: 2 mins


  • 400g sweet potato puree
  • 1 tbsp honey
  • 1 tsp vanilla essence
  • 1 tsp allspice
  • 1 tsp cinnamon
  • 1 x 400g can coconut cream
  • 1 tbsp gelatine


  • In mixer, combine sweet potato puree, honey, vanilla essence, allspice and cinnamon and mix well.
  • Pour coconut cream into a microwave proof jug and heat for 1-2 minutes (depending on microwave) until warm but not boiling.
  • Whisk gelatine into warm milk until smooth, and no lumps present.
  • Slowly pour milk mixture into the potato mixture while mixing.
  • Once well combined, pour into 4 large or 6 medium ramekins and refrigerate until set, approximately 2-3 hours.
  • Serve with coconut yoghurt, berries or ice-cream.



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