Lemon-Coconut Custards with Cranberry Compote
Lovely and light, these are sweetened with coconut sugar.
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Cooking tools:
- Ramekin
- Kitchen towel
- Baking pan
- Oven
- Chef's knife
- Saucepan
- Stove
Ingredients
- 1 (13.5-ounce) can coconut milk
- 1/2 cup coconut palm sugar
- Zest of 1 lemon
- 2 tablespoons fresh lemon juice
- 4 eggs
- 1 teaspoon pure vanilla extract
- Generous pinch of sea salt
- 2 tablespoons water
- 1/4 cup plus 2 tablespoons pure maple syrup (plus more to taste)
- 6 ounces fresh or frozen cranberries
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