Mixed Berry Custard
• 1 ½ cups coconut yogurt • ¼ cup Anthony’s Goods Blanched Almond Flour • 4 eggs • 1 tsp vanilla extract • 1 cup mixed berries • Honey, to drizzle on top • Neutral oil, like avocado oil, for greasing the pans • Anthony’s Goods Shredded Coconut and Cocoa Nibs, for topping
While this isn’t your classic custard, this baked coconut yogurt and egg-based treat has a custard-y texture and makes a great breakfast or dessert. 1. Preheat the oven to 350F and grease two 6 inch cast iron skillets with a neutral oil. 2. Whisk the coconut yogurt, almond flour, eggs, and vanilla extract together until smooth. 3. Fold in the berries and divide the mixture evenly between the two skillets. 4. Bake for 35-40 minutes, until the centers are set. 5. Top with shredded coconut, cocoa nibs and drizzle with honey before enjoying.