400 ml (14 fl oz) tin additive-free coconut milk
4 organic egg yolks
1 teaspoon alcohol-free vanilla extract
8 drops liquid stevia
155 g (51/2 oz/1 cup) blueberries
1 Preheat the oven to 140°C (275°F).
2 Heat the coconut milk in a medium saucepan over medium heat for
3 2–3 minutes or until just warmed.
4 Meanwhile, whisk the egg yolks to ribbon stage (when you lift the whisk the mixture falls slowly and forms a ribbon that holds its shape for a while). Slowly add the coconut milk to the egg, then return to the saucepan and place over medium heat, stirring constantly, until it starts to thicken. Remove from the heat, then stir through the vanilla extract and stevia.
5 Divide the blueberries between four ramekins or ovenproof bowls, then pour the egg mixture over the top. Place the serving dishes in a baking dish, then pour enough boiling water into the baking dish to come halfway up the sides
of the ramekins.
6 Bake for 30–35 minutes or until the custards wobble when shaken gently.
Allow to cool, then refrigerate until you’re ready to serve.
Heal Your Gut by Lee Holmes, published by Murdoch Books