• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

The Nourishing Gourmet

Nourishing. Satisfying. Gourmet.

  • THM Coaching
  • About
    • Privacy
    • Contact
  • Recipes
  • Cookbooks
    • Everyday Nourishing Food
    • Salad Cookbook
    • Soup Cookbook

Spiced Honey Caramel Custard with Apples (GAPS, Paleo & Allergy-Friendly)

November 12, 2013 by Alison Diven 11 Comments

Thanks for stopping by! If you're interested in healthy eating check out my free gifts! and subscribe to get regular email updates. *Some links may be affiliate.*
Thanks for stopping by! If you're interested in healthy eating check out my free gifts! and subscribe to get regular email updates. *Some links may be affiliate.*

caramelcustardpinterest2

By Alison Diven, Contributing Writer

Nothing says “Fall” like apples, caramel, and spice! And nothing says “festive” quite like the convivial sharing of food. This cool, smooth vanilla honey caramel custard with a touch of cardamom, smothered in tender apples and a puff of whipped coconut cream, wins on both counts—even if you or a loved one is on a GAPS, paleo, or allergen-free diet. This is wonderful dessert any day, but it is special enough to serve on a holiday as well (you can also find 25 other holiday worthy dishes here).

The limitations of a healing diet are challenging at the best of times, but during this season of autumn gatherings, divisions over food can be especially painful. If you love to feast with others as much as I do, you’ll appreciate that everyone around the table can lick every last drop of this dessert off their spoon—or yours. Forget your food over there and my food over here. Let’s share!

A trip with my toddler to our local apple orchard inspired this dessert. What a treat for this Houstonian, and just one of the many blessings of our new home in New Mexico! Overwhelmed by the selection at Kerby, the only orchard left in this once prolific valley, I hemmed and hawed and finally cobbled together a half-bushel of several sweet-tart varieties. Back at home, the race was on to create a special treat before the little guy gobbled up all the apples straight.

1-DSC_4985

Memories of the magical trifecta of cardamom, vanilla, and honey drifted back to me for the custard’s flavoring, and when I mused that surely honey and coconut milk instead of sugar and cream could make caramel, things finally came together. I hope you enjoy this decadent treat as much as I do! It’s a true delight in our own present season of dietary restriction, as we seek healing for our son’s eczema and digestive difficulties.

While this recipe has several steps, you’ll find that each one is simple. Those who aren’t fond of cardamom can easily substitute cinnamon. Anyone with tree nut allergies can swap out toasted coconut flakes for the almonds. And about those almonds? Make extra to keep on hand. They’re addictive.

For the whipped coconut cream, I used Kimi’s ISI dispenser recipe, adding ½ tsp gelatin as a stabilizer (since I used guar gum-free coconut milk) and only 1 Tbsp of honey for the sweetener. (Kimi also has a stevia-sweetened version here.) You can see from my photos that my whipped cream was a bit looser than hers, but that could be the gelatin’s fault or my being a newbie with the ISI. It was still delicious! If you don’t have an ISI dispenser, try one of the many recipes online for making coconut whipped cream with a stand or hand mixer.

HoneyCaramelCustardPinterest

Spiced Honey Caramel Custard with Apples (GAPS, Paleo & Allergy-Friendly)
 
Author:
Alison Diven @ The Nourishing Gourmet
Recipe type: Dessert
Serves: 6
Print
 
Smooth, creamy cardamom-vanilla honey caramel custard complements tender apples, topped with toasted almonds and a puff of whipped coconut cream.
Ingredients
  • 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 vanilla
    Apple 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 cinnamon
    Garnishes
  • 1 recipe whipped coconut cream
  • 1 recipe Salted Cinnamon Almonds (recipe below) or toasted large coconut flakes
  • ground cinnamon
Instructions
  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.
Notes
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.
3.2.2124

Salty Cinnamon Almonds
 
Author:
Alison Diven @ The Nourishing Gourmet
Recipe type: Snacks
Serves: 8
Print
 
It's hard to beat gently roasted almonds with spicy cinnamon and salt!
Ingredients
  • 2 tsp virgin coconut oil, melted
  • 1 cup whole unroasted almonds
  • ¼ tsp finely ground sea salt
  • ¼ tsp ground cinnamon
Instructions
  1. Preheat oven to 250 degrees.
  2. Mix together oil, almonds, salt, and cinnamon, then spread evenly on a large baking sheet.
  3. Bake for 10 minutes, then stir. Bake for 10 more minutes and stir again. Check them every few minutes after this point until they're perfectly toasty for your taste. (They will be soft while warm but crisp up as they cool.)
  4. Transfer nuts to a plate and allow to cool.
  5. Store in an air-tight container.
3.2.2124

Other Apple Dishes on The Nourishing Gourmet.com: 

  • Easy Natural Caramel Apples
  • Cranberry Apple Mini Pies 
  • Simple Baked  Apples
  • Spiced Oatmeal Apple Muffins (Gluten, dairy, and egg-free)

 

The following two tabs change content below.
  • Bio
  • Latest Posts

Alison Diven

A born and bred foodie, Alison is probably thinking about her next meal right. now. Her early interest in nutrition and eating spectacular food went alternative when her health collapsed in college, and she discovered—for the first time—real, nourishing food. She’s never looked back. Recent transplants to New Mexico, Alison and her husband and son are embracing their new, enchanted landscape (the light! the mesas! the sunsets!) and celebrating their many opportunities for local, sustainable eating in the Four Corners region. Alison shares the fruit of her 10-year healing quest at Alison’s List, a resource for whole-person healing and enrichment—body, mind, and spirit. Find her at Alison's List and her Facebook page. 

Latest posts by Alison Diven (see all)

  • Spiced Currant Orange Baked Oatmeal Mini Muffins (Dairy-Free & Gluten-Free w/ Egg-Free Option) - November 7, 2014
  • Easy Egg Muffins with Pesto & Ham (GF with DF options) - September 24, 2014
  • French Tuna Salad with Tomatoes & Herbs (Mayo-Free) - August 8, 2014

Filed Under: Dairy Free, Desserts, Gluten Free, Vegetarian

Previous Post: « 25 Nourishing & Real Food Thanksgiving Dishes
Next Post: Fennel Apple Gratin (Grain-Free and Vegan Friendly) »

Reader Interactions

Comments

  1. Anna Harris

    November 12, 2013 at 4:53 pm

    Gorgeous and super yummy-looking!

    Reply
    • Alison Diven

      November 12, 2013 at 5:10 pm

      Thank you, Anna!

      Reply
  2. Natalia

    November 12, 2013 at 8:46 pm

    Beautiful! And perfect timing – I want to get into custards!

    Reply
  3. Lisa

    November 15, 2013 at 1:30 pm

    Do you have to use canned coconut milk or can you use the refrigerated one by silk? Are they different?

    Reply
    • Alison Diven

      November 15, 2013 at 8:45 pm

      Lisa, great question! Yes, it does need to be full-fat canned coconut milk. The refrigerated coconut milk beverage products have a much lower fat content and many additives, so they have a completely different taste, texture, and performance in cooking. I once made a rice pudding with a refrigerated coconut milk product, and it was inedible–a gritty, tasteless mess of nasty. I threw it out. Never again!

      Reply
  4. Roz

    November 24, 2013 at 9:04 am

    This looks amazing!! I’m obsessed with custard. Shared on my pages! 🙂

    Reply
    • Alison Diven

      November 25, 2013 at 12:30 pm

      Thank you, Roz!

      Reply
  5. Lynn

    November 29, 2013 at 12:53 pm

    My sister made these for thanksgiving and it is one of the best things I have tasted… Ever!!!! Can I freeze these?!?!

    Reply
    • Alison Diven

      November 29, 2013 at 2:16 pm

      Lynn, that’s fantastic! I’m so glad you enjoyed it, and thank you for telling me. I really don’t know if they would freeze well. I’m afraid the custard would separate and get weird if you wanted to serve it thawed. However, consider this: I have tried recipes for “milkshakes” that use a base of frozen cubes of gelatin-coconut milk mix. I bet that if you froze the caramel custard in cubes, then when you wanted to eat it, blended it with just enough liquid coconut milk (and/or egg yolks, if you can eat eggs) to get the mixture moving, you’d have a soft-serve version that you could layer parfait-style with the apple topping. (The apple topping would freeze just fine, by the way). What do you think? Let me know what happens if you try it!

      Reply
  6. Anne

    October 4, 2014 at 7:05 am

    YUM! Do you think it would work in a single bowl that I could set out for a buffet? The picture of your son is adorable – what a cutie he is!

    Reply
    • Alison Diven

      October 4, 2014 at 6:11 pm

      Absolutely, Anne. It would be great served that way and certainly a lot less work for a crowd! And thank you. He sure melts my heart.

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

ConvertKit Form

Get Every Recipe

And the insider's view from our kitchen

Success! Now check your email to confirm your subscription.

There was an error submitting your subscription. Please try again.

We won't send you spam. Unsubscribe at any time. Powered by ConvertKit

Follow Me

  • Facebook
  • Google+
  • Instagram
  • Pinterest
  • RSS

Search

Please Read:

The information you find here at The Nourishing Gourmet is meant to help you become a better cook! This site is primarily for sharing family friendly recipes. It's not meant to give medical advice or to make any health claims on the prevention or curing of diseases.This site is only for informational and educational purposes. Please discuss with your own, qualified health care provider before adding in supplements or making any changes in your diet. Also, any links to sponsors or affiliates (including Amazon) may give me a percentage of the sale or a pay per click. Thank you for supporting this site.

Categories

  • $10 Main (42)
  • $5 Dishes (43)
  • 52 ways to save money on a healthy diet (53)
  • AIP (23)
  • Baked Goods (83)
  • Beverages (72)
  • Breakfast and Brunch (61)
  • Condiments (8)
  • Dairy Free (492)
  • Desserts (184)
  • Dietary Needs (6)
  • Egg Free (11)
  • Egg Free (86)
  • For the Kids (66)
  • For the Love of Food and Books (18)
  • Gluten Free (484)
  • Grain Free (95)
  • Health (75)
  • Kitchen Tools (4)
  • Main Dishes (126)
  • Nourishing Frugal Recipes (167)
  • Nourishing Frugal Tips (70)
  • Nourishing Practices (56)
  • Nutrient Dense Foods (70)
  • Q and A (15)
  • Salads (39)
  • Sides (101)
  • Snacks (124)
  • Soups (50)
  • The Healthy $1 Menu (21)
  • The Low Energy Guide to Healthy Cooking (18)
  • THM (2)
  • Trim Healthy Mama (2)
  • Uncategorized (846)
  • Vegan (241)
  • Vegetarian (361)

Recent Posts

  • 2 Ingredient Peppermint Bark
  • Herbal Hibiscus Lemonade (Keto, THM)
  • Creamy Curry Red Lentil Soup
  • One-Pot Gluten-Free Mac and Cheese
  • Healthy Pumpkin Spice Granola
  • Crispy Pumpkin Spice Granola (oil-free)
  • Why I Use THM Principles Now
  • Vietnamese Beef Noodle Salad
  • Coconut Flour Pancakes
  • Instant Pot Mexican Shredded Chicken

Recent Comments

  • Dorene St G on Cracker Toffee (Easy Peasy Christmas Candy)
  • Nadia Kriston on Finding a Toaster Oven Without Nonstick
  • KimiHarris on How to make heavenly coconut milk whipped cream (with an isi dispenser)
  • KimiHarris on Autumn Beef Stew (Tomato Free)
  • KimiHarris on How to make heavenly coconut milk whipped cream (with an isi dispenser)

Fresh: Nourishing Salads for All Seasons

Get Every Recipe

And the insider's view from our kitchen

Success! Now check your email to confirm your subscription.

There was an error submitting your subscription. Please try again.

We won't send you spam. Unsubscribe at any time. Powered by ConvertKit

Footer

Privacy

Copyright © 2023 · Foodie Pro & The Genesis Framework