Fridge Friend Recipes
Coconut Yoghurt Egg Custard Pots recipe
Silky baked custard pots with a delicate coconut tang and gentle vanilla sweetness. They make a light dessert that is soft, creamy and beautifully simple.
25 min · Medium · British Jump to method
Ingredients
- 3 large Eggs
- 200 g Coconut Greek Yoghurt
- 5 g Butter
- 30 g Caster sugar
- 1 pinch Salt
- 1 tsp Vanilla extract
| Nutrition | Per serving |
|---|---|
| Calories | 129 kcal |
| Protein | 6.9 g |
| Carbohydrates | 7.5 g |
| Fat | 8.1 g |
| Saturated fat | 4.6 g |
| Fibre | 0.2 g |
| Sugar | 5.9 g |
| Sodium | 101 mg |
Why this works
A moderately rich, protein-containing dessert with relatively low sugar, but it is also fairly high in saturated fat due to the coconut yoghurt and eggs.
Protein from eggs and yoghurt. Provides a useful amount of protein per pot, which supports satiety and maintenance of muscle tissue.
Contains micronutrients from eggs. Eggs contribute vitamin B12, vitamin D, selenium and choline, all important for energy metabolism and normal body function.
Higher saturated fat. Coconut yoghurt and butter contribute notable saturated fat, so this is best enjoyed in moderation, especially if managing cholesterol intake.
Method
- Heat the oven to 160°C (Fan 140°C, 320°F, Gas Mark 3) and lightly grease four small ramekins with butter.
- Whisk the eggs with the coconut Greek yoghurt until smooth.
- Spoon the mixture into the ramekins and place them in a roasting tin.
- Pour in enough hot water to come halfway up the ramekins.
- Bake for 15 to 18 minutes until just set with a slight wobble in the centre, then chill before serving if desired.
Other Coconut Recipes
Chocolate and Yoghurt Mousse
20 min · This light mousse pairs rich chocolate with a tangy yoghurt finish for a dessert that feels both indulgent and fresh. It is quick to assemble and best served well chilled.
Jam-Glazed French Toast with Yoghurt
15 min · Crisp-edged French toast served with cool yoghurt and a glossy jam drizzle. A sweet, comforting breakfast that feels a little special without much effort.
Lemon Yoghurt Cake
55 min · A light, tangy sponge with a moist crumb and bright citrus flavour, lifted by creamy yoghurt. Perfect with a cup of tea or served as a simple pudding with a dusting of icing sugar.
Pistachio Egg Custard
40 min · A silky baked custard with a delicate pistachio flavour and a hint of orange. It makes a simple, elegant dessert with a lovely pale green finish.
Baked Weet-Bix Custard Squares
45 min · Creamy, softly set custard squares with a toasty Weet-Bix base and a delicate yoghurt finish. They are comforting, lightly sweet and easy to slice for sharing.
Butter and Mustard Breakfast Muffins
30 min · Fluffy savoury muffins with a soft crumb and a gentle mustard warmth, brightened by tangy yoghurt. They are excellent for breakfast boxes or a quick grab-and-go snack.
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