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It's time to finally take advantage of the slow cooker that's been gathering dust in the back cabinet and put it to good use, starting with this tasty, Paleo-friendly dessert recipe. 

This (no-bake) baked custard is easy to make (though it will require a few hours in the aforementioned slow cooker), fairly guilt-free, and guaranteed to impress your friends.

Nutrition (per serving)

216 calories; 17g fat; 6g protein; 11g carbohydrate; trace dietary fiber; 11g net carbs.

Makes 6 Servings
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14 fl oz unsweetened coconut milk
3 Tbsp honey
¼ tsp French vanilla liquid stevia, or to taste
5 eggs
⅛ tsp salt, scant
How to make it 

Assemble everything in your blender and blend well, then taste. If you think it needs to be sweeter, add a little more liquid stevia.

Pour into a greased, 1-qt Pyrex casserole pan. Cover with foil and put it in your slow cooker. Now fill the space around the casserole pan with water, up to 1" from the rim of the casserole pan. Cover the pot, set to low, and cook for 4 hours.

Turn off the slow cooker, remove the lid, and let the water cool till you can remove the casserole pan without scalding your fingers. Chill overnight before serving.