Rentia Greyvenstein
Registered Dietician (NZ), Qualified Chef
Ingredients
- 1 can coconut cream (400ml)
- 5 egg yolks
- 2 Tbsp sugar or sweetener of choice
- 1 Tbsp organic corn starch
- ¼ cup dairy-free milk
Optional
- A pinch of turmeric for colour
- Vanilla pods or vanilla extract
Dietary needs: Gluten-free, dairy-free, vegetarian, sugar-free.
Instructions
1. Place the egg yolks
Place the egg yolks, sugar or sweetener and dairy-free milk in a heat-proof glass bowl and whisk until well combined.
2. Heat the coconut cream
Heat the coconut cream in a saucepan over medium heat until it slowly starts
simmering and bubbling at the sides of the pan.
3. Add the coconut cream into egg mixture
Slowly add one-third of the coconut cream to the egg mixture and whisk vigorously.
4. Add the mixture back at low heat
Add the mixture back to the saucepan with the remaining coconut cream and heat it at low heat until a simmer, being careful not to curdle.
5. Whisk constantly
Whisk the mixture constantly until thickened and quickly transfer to a bowl to
prevent curdling and allow it to cool down.
Recipe Note
- Add a pinch of turmeric for a bright yellow colour.
- Vanilla pods or extract will give it an extra depth of flavour if you find the coconut
and egg taste overpowering. - I use organic corn starch since it is not genetically modified as regular starch.
Coconut is rich in saturated fat, which in low to medium amounts is beneficial to our health, and to the health of our cardiovascular system. If you are interested to know more about which fats are good for us, we suggest reading Types of Fats: Healthy and Unhealthy Dietary Fats.
Rentia is a qualified dietitian and chef who has worked in the food industry for the last decade, collaborating with companies such as Nandos and McCain, helping them with food product and recipe development.
She has had, and overcome, her struggles with food allergies and sensitivities and learned to navigate a pain disorder. She is well aware of the impact that food has on our physical and emotional well-being and believes that the food we consume is one of the best tools for healing available.
Rentia sees herself as a champion for healthy eating but is also a foodie at heart. Her passion is to enable people to eat foods that heal and nourish without making them feel deprived, and her special focus lies in child and maternal nutrition.
Rentia is hosting cooking classes at different venues around Auckland and is also seeing clients at her practice, and through a tailored and client-based approach is assisting them to get back on the path of health and recovery. You can find Rentia at The Healing Plate.
