Prep: 10 mins
Cook: 2 hrs
Chill: 1 hr
2 large eggs
¼ cup freshly squeezed lemon juice
2 t fresh lemon zest
1 t vanilla extract
¼ + ⅛ t monk fruit powder
1¾ cups full-fat coconut milk
2 t arrowroot starch
Optional:Garnish with lightly sweetened coconut whipped cream + extra lemon zest.
Combine all the ingredients in a medium bowl, and whisk together until well combined.
Lay a canning rack or 4–5 butter knives* on the bottom of the slow cooker (so the ramekins don’t directly touch the bottom of the pot).
Place 4 ramekins on the rack or the knives. Be sure to position them in the centre so that their sides are not in direct contact with the slow cooker. This will prevent the custard from browning on the edges.
Distribute the custard mixture evenly between the ramekins, filling each about ½–¾ full.
Add enough water to the slow cooker to come halfway up the sides of the ramekins.
Place the lid on the slow cooker, and cook for 2 hours on HIGH or until the centre is set but still jiggly.
Remove from the slow cooker and cool to room temperature (about 1 hour), then place in the fridge to chill completely.
Top with coconut whipped cream and a pinch of lemon zest, and enjoy! *Note: Please refer to the Slow Cooker Cooking Guide for instructions on how to use a canning rack or butter knives in a slow cooker.