Matcha Coconut Custard with Fresh Berries
With so many foods chock-full of sugar, this dessert is truly good for the heart. It’s gluten-free, has no refined sugar and is loaded with beneficial antioxidants from the matcha tea. Matcha in powdered form is available in Asian markets and online, and you will find a wide price range. For the purposes of this recipe, you don’t have to buy it at a premium. The consistency of the custard
is light and smooth; the berries give it a delicate tartness, and the crunch of the shredded coconut makes you want to keep digging in for more. This dessert is easy to make ahead of time — make the day before, then pull it out of the fridge when you’re ready to serve. Just allow for the four hours the gelatin needs to set. Garnish with the berries, coconut and mint sprigs right before serving.
Matcha Coconut Custard with Fresh Berries
Ingredients
- 2 cans full-fat coconut milk, 14 ounces each
- 2 1⁄2 tsp gelatin, about one 1⁄4-ounce package
- 1⁄2 cup maple syrup
- 1 tsp vanilla extract
- 2 tsp culinary-grade matcha powder
- 2 cups fresh mixed berries, such as raspberries and blackberries
- 1⁄2 cup toasted unsweetened shredded coconut
- Small mint sprigs, for garnish
Instructions
- Arrange eight 8-ounce (240 ml) ramekins, small cups or glass bowls on a rimmed baking sheet.
- In a small saucepan, whisk together the coconut milk and gelatin. Let sit for 5 minutes.
- Whisk in the maple syrup, vanilla and matcha. Place the pan over medium-low heat and bring to a gentle simmer. Do not let the custard boil. Once the gelatin completely dissolves, remove from the heat.
- Using a fine-mesh sieve, strain the custard into the ramekins, filling them about three-quarters full. Transfer the baking sheet to the refrigerator and let the custards cool until set, at least 4 hours.
- To serve, top each custard with the berries and toasted coconut and garnish with the mint.
