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Coconut Protein Custard

Coconut Protein Custard

This is an old favourite from our good friend Kelly White. A great dessert for the warmer summer months....or winter...and spring!.

Ingredients (makes 4 serves) 

  • 1 tin (400ml) Pandaroo lite coconut milk 
  • 2 eggs
  • 20g cornflour or coconut Flour
  • 3 scoops (90g) Bulk Nutrients Matrix low carb vanilla protein powder
  • 1-2 tsp stevia
  • Dash vanilla extract



  • Pour coconut milk into saucepan and reserve about 100mls….place the saucepan over low to medium heat and heat the milk until just at its simmering point.
  • Meanwhile whisk the egg, vanilla and stevia together well in a separate bowl – try and get as much air in there as you can
  • When the milk is ready, pour it over the egg mixture whilst whisking continuously
  • Pour the mixture back into the saucepan and continue whisking until the custard comes to its simmering point (the custard should start to thicken here)
  • With the reserved coconut milk, add the cornflour and mix thoroughly so that there are no lumps then add the mixture in a thin stream to the custard whilst whisking continuously.
  • Continue whisking until the custard is at your desired consistency and remove from heat immediately.
  • Let the custard cool slightly and then stir in the protein powder


Nutritional Information per serve 

P: 21.7

F: 9.0

C: 6.2

Cal: 192

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