paleo coconut lemon custard

Do you ever want to look fancy af without putting in that much work? * raising my hands, feet and my toes * Then this paleo lemon coconut custard is perfect for you! Made with only 5 ingredients (because the less ingredients the better right?) this paleo custard looks (and tastes) decadent, but is simple to whip up.

paleo coconut lemon custard
paleo coconut lemon custard

This paleo custard is the perfect vessel for a variety of toppings as well - think homemade coconut whipped cream, coconut flakes, melty chocolate chips, berries, coconut flakes, shaved almonds… you name it and it will probably taste delicious on this paleo lemon coconut custards!

paleo coconut lemon custard
paleo coconut lemon custard

You can also eat this paleo custard straight from the oven for a warm and gooey version, or you can eat it after it has set in the fridge for awhile for a colder, denser version. Either way this paleo custard is melt-in-your mouth good and tastes like summertime in every bite.

paleo coconut lemon custard

So next time you need a zesty and refreshing yet rich dessert, give this five-ingredient paleo lemon coconut custard a try and I promise you won’t be disappointed!

XO nat

Related: Paleo Pumpkin Panna Cotta, Single-Serve Paleo Lemon Cakes, Paleo Lemon Cookie Dough Bites, Paleo Toasted Coconut Lemon Bread

Paleo Lemon Coconut Custard (paleo + dairy free+ gluten free + Refined Sugar Free + SCD friendly)

Looking for a dessert that looks decadent but is easy peasy lemon squeezey (no pun intended)? This 5-ingredient paleo lemon coconut custard is the perfect solution!


  • 1 13.5oz coconut milk

  • 1/2 lemon squeezed

  • 4 eggs

  • 3 Tbsp honey

  • 3 cups water


  1. Preheat oven to 325 degrees Fahrenheit.

  2. Put the can of coconut milk and honey on the stove and heat on medium low.

  3. In a separate pot heat the 3 cups fo water on medium heat.

  4. Whisk your eggs and honey together in a large bowl.

  5. Once the coconut milk mixture is heated, stir together with the eggs and lemon.

  6. Pour the hot water at the bottom of a large baking dish (like this) and fill about halfway.

  7. Arrange 3 mini ramekins (like this) in the baking dish and pour in the custard batter.

  8. Bake for 35-40 minutes.

  9. Eat warm or refrigerate for a cold version.