easy sibo-friendly baked vanilla and coconut custard

Remember when you thought dessert was off limits because you were treating SIBO and healing your gut? Not anymore. In this week’s episode of the SIBO Cooking Show, Rebecca Coomes shows you that SIBO-friendly desserts are available. This luscious Baked Vanilla and Coconut Custard ticks all the boxes. It’s lightly sweetened with vanilla and stevia, uses all natural ingredients, and is a guaranteed crowd favourite. Calling this ‘the best custard recipe’ might sound like a bold statement, but we’re confident you’ll agree with us.


Custard always feels nostalgic, but this recipe has a modern twist. Baked Vanilla Custard is simple to make, and your new go-to dessert can be dressed up or down for any occasion.  Serve your custard with your favourite fruit, or let the silky texture shine on its own.  It can be eaten warm or cold, and we think both ways are equally delicious.

We’ve touted the importance of choosing free-range eggs before, but it is worth repeating. Free-range eggs have so many benefits compared to their conventional counterparts, from more vitamins such as D, E, and A, more beta-carotene and not to mention being more humane for the chickens laying them. Eggs are not a grocery item you’ll want to skimp on.

Treating SIBO doesn't mean you have to miss out on delicious desserts, especially ones like this that are creamy and filling.  Find more recipes that will help your family make new memories around the table in the SIBO Family Favourites Cookbook.


Baked Vanilla and Coconut Custard

Rebecca Coomes the healthy gut easy sibo-friendly-Vanilla-and-coconut-Custard


6 serves

Classification: Gluten Free, Vegetarian, Dairy Free, Low FODMAP


  • 1 cup coconut milk
  • 1 cup almond milk, unsweetened
  • 1 vanilla bean, split
  • 3 eggs
  • 4-6 drops stevia
  • ½ tsp nutmeg



Pre-heat the oven to 160oC/320oF.

Place the coconut milk and almond milk in a saucepan. Scrape the seeds out of the vanilla bean and add them and the bean to the milk. Heat the milk until it almost comes to the boil, then remove from the heat. Remove the vanilla bean and discard.

Meanwhile, mix the eggs and stevia in a large bowl until well combined.

Gradually pour the hot milk into the egg mixture, stirring constantly, so the eggs don’t scramble.

Divide the custard between 6 small ramekins. Sprinkle some nutmeg over the top of each custard. Place the ramekins in a deep baking tray, then fill the tray with hot water until it comes halfway up the ramekins.

Place in the oven and bake for 30 - 40 minutes or until the custards have set. Remove from the oven then remove from the water bath. This custard can be eaten straight away or chilled and eaten cold.

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9 thoughts on “easy sibo-friendly baked vanilla and coconut custard”

    1. Rebecca Coomes

      Hi Angela, I use canned Ayam coconut milk. If you don’t have access to that brand, just look for a canned coconut milk which only contains coconut (and possibly water) – no thickeners, gums, or other nasties.

  1. My tummy doesn’t seem to tolerate eggs so I’m guessing with this desert I won’t be able to try as eggs are usually a big part of making custard?

    1. Hi Esther, this is an egg based custard so it doesn’t sound like it will work for you. However, you could make a cold custard and substitute the eggs with gelatine. That will set the mixture so you could still have a custard type dessert without eggs. 🙂 ~ Rebecca

  2. Hi there,
    If you don’t want to use powdered Stevia, perhaps you could try the real thing – the plant is really easy to grow and you can soak a few leaves or pick a few off and add to whatever you’re preparing.

    1. Thanks to Rebecca and Lisa, I confess I haven’t tried Stevia. I am still reeling from those nasty ‘sugar substitutes’ I tried in the 80’s and 90’s. I still recall the time I made a chocolate mousse with aspartame. It was so unbelievably bitter and horrid that I vowed then I would never use any artificial sweetener again. But maybe I will have to bite the bullet and try some Stevia.

      1. Hi Christina, if and when you do try stevia, make sure you go for a brand that is 100% natural ground stevia leaf. There are plenty of highly processed ‘stevia’ alternatives out there but they are just as bad as the other artificial sweeteners. Natural stevia is green and has a bit of a flavour, as it is a leaf after all. Here’s an example of the type of natural stevia I would go for: http://www.healthybeing.com.au/100-pure-green-stevia-leaf-powder-250g?gclid=CP_C-e_c6s8CFdgRvQodajAL6A
        You only need a small amount as it is very sweet and it can alter the flavour of the food, but I like to use it to add just a touch of sweetness to a dish whilst being SIBO-friendly and natural.

  3. Hi Rebecca
    I am probably a dinosaur but I would rather use real sugar of some sort than Stevia. Can you tell me how much to substitute if I were to use regular sugar, palm sugar or coconut sugar please?

    Thank you.

    1. Hi Chris, I don’t use sugar when making SIBO-desserts because we need to avoid sugar so we don’t feed the critters. 🙂 I also only use natural stevia, which is made from finely powdered stevia leaves, and isn’t the nasty chemical concoction found in supermarkets. If SIBO isn’t an issue for you, and you can tolerate sugar, you could substitute any other sugar of your choice (cane, maple, honey, coconut, etc). I don’t have a sweet tooth anymore so I would suggest 2 tsp to 1 tbs, but you may need to experiment to find a sweetness level that you like. ~ Rebecca

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