1 can 13.5 oz full-fat coconut milk
4 eggs
2 tbsp raw honey
2 tsp vanilla extract
1-2 tsp cinnamon
1
Preheat oven to 325F/160C
2
In a medium pot, boil 2 cups water
3
In another medium pot, heat coconut milk and honey on medium heat
4
In a medium bowl, whisk eggs, vanilla, and cinnamon
5
Turn heat down to medium-low on water
6
Turn heat down to low on coconut milk
7
Once milk is heated, pour into bowl with egg mixture. Mix together.
8
Place 4-6 ramekins in baking dish.
9
Fill baking dish half way with the hot water.
10
Pour milk and egg mixture evenly into the ramekins. Bake for 20-30.
11
Refrigerate for 2 hours or eat immediately for a warm version
CategoryDessert, SnackCuisineKetogenic-Vegetarian
Ingredients
1 can 13.5 oz full-fat coconut milk
4 eggs
2 tbsp raw honey
2 tsp vanilla extract
1-2 tsp cinnamon