Prep: 10 mins
Cook: 2 hrs
Chill: 1 hr
2 large eggs
1 t vanilla extract
¼ + ⅛ t monk fruit powder
1¾ cups full-fat coconut milk
2 t arrowroot starch
⅓ cup fresh raspberries
Optional: Garnish with lightly sweetened coconut whipped cream.
Combine all the ingredients except the raspberries in a medium bowl, and whisk together until well combined.
Place the raspberries in a blender, and pulse it a few times to break them down so that there are chunks of raspberries.
Add the raspberries to the rest of the ingredients and mix well to combine.
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 center 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, making sure to evenly distribute the raspberry chunks.
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 enjoy! *Note: Please refer to the Slow Cooker Cooking Guide instructions on how to use a canning rack or butter knives in a slow cooker.