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Julia Sherman's Recipe for Coconut Egg Custard

Coconut Egg Custard

As part of our ongoing collaboration with Julia Sherman, she is creating a series of recipes exclusively for Marie Veronique. Our first recipe was a savory breakfast to start the day, now we’d like to share a reimagined way to snack: Coconut Egg Custard. This dish transforms a snack into a nourishing bridge between other meals. 

Snacking is a unique part of the day when our body craves nutrition. However, typically we don’t put much thought into it. We grab something quick, maybe something sweet, salty, or packaged. This recipe is a consideration for what a snack can be, an opportunity to provide a midday boost. By allowing a snack to feel not only nourishing but also intentional as you take time to pause and prepare it, without too much fuss. 

The secret to this recipe is the use of coconut cream, which not only adds a creamy texture to the dish, but also provides a variety of skin-boosting nutrients. Coconut cream is packed with healthy fats, which are essential for maintaining healthy skin. It also contains vitamin E, a powerful antioxidant, and lauric acid, coveted for its antimicrobial properties. Eggs are an excellent source of protein, to balance mid-afternoon blood sugar, and rich in vitamins and minerals. Et voilà, please enjoy!


Coconut Egg Custard

  • 2 large eggs, separated
  • ⅛ tsp cream of tartar
  • 1 tbsp + 1 tsp coconut cream, skimmed from a can of full fat coconut milk
  • ¾ tsp soy sauce or tamari
  • 1 tsp minced chives

Set a large pot over a high flame with a small heat proof bowl or metal strainer inside (I use a strainer that’s 4” tall). Fill with water until just below the top of the strainer and bring to a boil. 

While the water comes to temperature, prepare the eggs. 

In a large bowl, add the cream of tartar to the egg whites and whip using a hand mixer or a handheld whisk until soft peaks form and the surface is shiny. Set aside. 

In a medium bowl, stir together the egg yolks, coconut cream and soy sauce, smashing any chunks of coconut cream with the back of a spoon. Add the chives and stir. Gently fold the yolk mixture into the egg whites, stopping before they are completely incorporated. Pour into a 5-6” heat proof ceramic bowl (one you want to eat out of, like a nice cereal bowl). 

When the water is boiling, place the bowl on top of the insert inside the pot and cover. Steam on high heat for 6 and a half minutes. The custard should be set completely through but still silky soft. You can check for doneness by sliding a piercing with a knife. When cooked through but still supple, remove from the pot and top with anything from chili oil, minced chives, dried shrimp, fried shallots, furikake…