Lemon and Coconut Macaroon Custards


So, my custard obsession is back. Officially. I tried to hold off the custard recipes for a while – but I simply couldn’t!


Thus, I introduce to you the oddest thing to ever inhabit a patty case. A chewy coconut macaroon crust, topped with vanilla-dreamy and lemon-scented custard. Strangely delicious!


This recipe is gluten-free, and packed with fibre, protein, and satisfying fat from the coconut, almonds, and dairy. A blob of yoghurt on top adds beneficial probiotics and calcium, as well as cutting the slight sweetness.


Makes 6

Preparation time: 20 minutes (plus chilling)

Cooking time: 10 minutes


– 2 eggs

– 70 grams ground almonds

– 1/2 cup thread coconut

– 1/4 cup coconut flour

– 2 Tablespoons dextrose

– splash vanilla essence

– 2 Tablespoons cornflour

– 2 Tablespoons dextrose, extra

– pinch ground vanilla bean, optional

– 1 cup milk

– 1/3 cup cream

– 1 teaspoon lemon zest

– 1 teaspoon vanilla essence, extra

– yoghurt and lemon zest, to garnish


1. Preheat your oven to 180 degrees Celsius. Line a 12 hole muffin tin with 6 patty cases.

2. Separate the eggs, placing yolks in a saucepan and whites in a bowl. Add to the whites the ground almonds, coconut, coconut flour, dextrose, and vanilla. Stir well and divide into 6 balls. Press each into a patty case.

3. Bake the macaroon bases in the oven for 10 minutes. Meanwhile, whisk the cornflour and extra dextrose into the yolks. Whisk in the remaining ingredients except extra essence, then cook over a medium heat until thick (whisking constantly).

4. Incorporate the extra vanilla essence into the custard, then spoon this evenly over the cooked macaroon bases. Refrigerate for at least 2 hours. Garnish with yoghurt and lemon zest, and enjoy! 🙂


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