Jo's Dad's Ginger Custard with Basil Syrup (AIP/Paleo)
Prep time
Cook time
Total time
This recipe is AIP friendly
Recipe type: Sweets
Serves: 6 - 8
  • 2 x 400ml cans of coconut milk
  • ½ teaspoon freshly grated lime zest
  • ΒΌ cup raw honey
  • 1 teaspoon ground ginger
  • 1 x large thumb-sized piece of fresh ginger, peeled and roughly chopped (about 5cm)
  • Pinch of salt
  • 1 tablespoon gelatinBasil and Sugar Syrup (optional)
  • ⅓ cup water
  • 2cm ginger, finely grated
  • ⅓ cup coconut sugar
  • 3 or 4 fresh basil sprigs (+ more for garnish)
  1. Combine the coconut milk, grated lemon zest, honey, and ground ginger into a medium sized pot. Whisk well.
  2. Add fresh ginger and sprinkle gelatin evenly over the top and let sit for 5 minutes. After 5 minutes, whisk to combine.
  3. Heat mixture over medium heat until very hot and steaming (but not boiling), whisking constantly.
  4. Pour the custard through a sieve into a jug for easy pouring. Divide amongst 6 - 8 ramekins or glasses.
  5. Cover with clingfilm and pop into the refrigerator for at least 4-6 hours to set.For the optional Sugar Syrup:
  6. Carefully rinse your basil clean.
  7. Bring water to a boil in a small pot over a medium heat. Add the sugar and whisk into the boiling water. Continue whisking till sugar is dissolved.
  8. Add your basil to the syrup. Let it boil for 60 seconds.
  9. Remove from heat and now let the herbs steep for about 30 minutes as the syrup cools. Use a slotted spoon to remove the herbs from the syrup.
  10. Pour the cooled syrup through a fine mesh sieve into a small jar or jug.
  11. Spoon over custard pots and garnish with fresh basil.
For a flash dinner party plating idea, turn out pots and garnish with basil sugar syrup and fresh strawberries.
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