Spiced Honey Caramel Custard with Apples (GAPS, Paleo & Allergy-Friendly)
Smooth, creamy cardamom-vanilla honey caramel custard complements tender apples, topped with toasted almonds and a puff of whipped coconut cream.
Recipe type: Dessert
Serves: 6
  • 2 cans (14 oz each) full-fat coconut milk (Natural Value is BPA- and guar gum-free)
  • 1 Tbsp good quality gelatin (I use Jensen brand)
  • 6 Tbsp honey, preferably local
  • ¼ - ⅜ tsp ground cardamom, to taste
  • ¼ tsp sea salt
  • 1½ tsp good quality vanillaApple Topping
  • 4 large semi-tart apples, peeled, cored, and cut into small cubes (about 5 cups chopped apple)
  • 2½ Tbsp virgin coconut oil
  • 1½ Tbsp honey, preferably local
  • ⅛ tsp sea salt
  • ½ tsp cinnamonGarnishes
  • 1 recipe whipped coconut cream
  • 1 recipe Salted Cinnamon Almonds (recipe below) or toasted large coconut flakes
  • ground cinnamon
  1. Whisk together the cans of coconut milk to reincorporate any separation or lumps. Measure out 6 Tbsp of coconut milk and place in a small heavy saucepan. Set aside.
  2. Over the remaining coconut milk, sprinkle 1 Tbsp gelatin and wait for 5 minutes. When the surface is wrinkly and no white granules remain, whisk the mixture thoroughly and set aside.
  3. To the saucepan with 6 Tbsp coconut milk in it, add the 6 Tbsp honey, ¼-3/8 tsp cardamom (to taste), and ¼ tsp salt. Gently bring to a boil, whisking to dissolve ingredients fully.
  4. Simmer on medium-low to medium heat for ~6-8 minutes, or until the mixture has a syrupy texture, a golden hue, and a caramel-y smell. Stir often as it progresses to prevent burning. When in doubt, remove early, taste, and return to heat if not yet caramelized enough.
  5. Remove saucepan from heat and stir in vanilla (it will foam). Then pour in all the coconut milk-gelatin mixture in a thin stream, whisking constantly.
  6. Divide carefully among 6 dessert dishes or 8 oz mason jars, about ½ cup (4 oz) each. Chill in refrigerator for at least 6 hour, preferably overnight.Apple Topping
  7. Heat the coconut oil in a large sauté pan on medium heat. Add apples, cinnamon, salt, and honey, stirring to combine. Cook for about 8 minutes, stirring regularly, until apples are soft but not falling apart. The apples should release some juices.
  8. Allow to cool to room temperature. If making ahead, store in refrigerator, then leave at room temperature for an hour to warm up before serving.Assembly
  9. Roughly chop the almonds with a chef's knife or food processor.
  10. Divide the apple topping among the 6 dessert dishes or mason jars. Gently spoon about ½ cup (4 oz) of the apples atop the custard.
  11. Generously sprinkle chopped almonds over each serving.
  12. Top with whipped coconut cream and a sprinkle of cinnamon.
For nut allergies, substitute toasted coconut flakes for the almonds.
If you don't care for cardamom or can't find it, just use cinnamon instead.
Caramel can be a bit tricky, and the size of your pan may require a different cooking time. Use your eyes and nose to guide you.
When making the whipped coconut cream, I used Kimi's ISI dispenser recipe with 1 Tbsp to sweeten and ½ tsp gelatin, since my coconut milk doesn't have guar gum to stabilize it.
Recipe by The Nourishing Gourmet at https://www.thenourishinggourmet.com/spiced-honey-caramel-custard-with-apples-gaps-paleo-allergy-friendly/