Lima Bean Lime Coconut Custards in Ramekins
Prep time
Cook time
Total time
This gluten free custard is made from just four ingredients. It turns out rich, rustic, and flavorful.
Recipe type: Gluten Free Dessert
Cuisine: American
Serves: 4 servings
  • 8 to 9 ounces frozen baby lima beans
  • ½ cup plus 2 tablespoons unsweetened whole fat canned coconut milk
  • 2 ounces freshly squeezed lime juice
  • 4 tablespoons sugar
  • 2 large eggs
  1. Preheat oven to 350 degrees F
  2. Defrost baby lima beans in microwave
  3. Transfer defrosted lima beans and about 5 to 6 tablespoons of the water from the beans to a food processor and process until smooth, scraping sides once or twice. (Mixture will be thick)
  4. Transfer processed lima beans to medium bowl, and combine with remaining ingredients, stirring with a whisk until smooth.
  5. Divide mixture evenly between four ramekins.
  6. Place ramekins in baking pan placed on oven rack and pour enough water into baking pan to fill halfway up ramekins, being careful not to spill water into the ramekins themselves.
  7. Bake uncovered for 30 minutes.
  8. Remove ramekins from water bath and let cool.
  9. Refrigerate at least 5 hours or overnight before serving.
  10. Garnish with lime wedge, if desired.
Recipe by GINGER WROOT at