Craving something sweet, creamy, and satisfying during your fasts or on a hot summer day? Look no further! This revolutionary fruit custard recipe is here to blow your mind and keep you full, without a drop of dairy or refined sugar. Get ready to experience a flavour explosion that’s also incredibly light and healthy!
Traditional fruit and dairy can often lead to digestive discomfort, but this recipe embraces the wisdom of Ayurveda by using refreshing coconut milk as its base. Not only does coconut milk offer a delightful cooling effect, but it also creates an unbelievably smooth and rich custard that complements the fruits perfectly.
Here’s what makes this recipe an absolute gamechanger:
Table of Contents
- Dairy-Free Delight: Say goodbye to milk and hello to the creamy goodness of freshly made coconut milk! It’s surprisingly easy to prepare and forms the perfect canvas for your fruit custard.
- Naturally Sweetened: Ditch the refined sugar! This recipe utilizes wet dates for a wholesome and natural sweetness that won’t compromise your fasting goals.
- Fasting-Friendly Superfoods:
- Makhana (Fox Nuts): Soaked makhana blends into a thick, filling base, helping you stay satisfied for longer.
- Almonds & Cashews: These nuts, soaked to perfection, add a delightful creaminess and a boost of nutrition.
- Sabja Seeds (Basil Seeds): A summer essential! These tiny powerhouses provide a cooling effect and a unique texture to your custard.
- Sabudana (Tapioca Pearls): Cooked until translucent, sabudana pearls add a fun, chewy element that makes this custard even more exciting.
- Mix & Match Your Favourites: The beauty of this recipe is its versatility! You can add any fruits you love – the video features chikoo, banana, and apple, but feel free to get creative with your seasonal favourites. Remember to cut fruits just before adding them to maintain freshness and prevent browning!
This super easy and delicious fruit custard is a must-try. It’s not just a recipe; it’s a refreshing, nourishing experience that will leave you feeling completely satisfied and energized. Perfect for summer, fasting, or anytime you crave a healthy treat!
Here are the steps to make this creamy and delicious fruit custard, perfect for fasting or a refreshing summer treat:
Preparation (Soaking is Key!):
- Makhana: Soak 1 cup of makhana (fox nuts) in water for 3-4 hours (0:21).
- Nuts: Soak 1/2 cup almonds and 1/2 cup cashews in water for 5-6 hours (0:26).
- Dates: Remove seeds from wet dates (approx. 1 cup) and wash them. Soak them in 2 glasses of warm water for 2-3 hours (0:34).
- Sabja Seeds: Soak 2 tablespoons of sabja seeds (basil seeds) in water for at least 30 minutes (3:09).
- Sabudana: Soak 1 cup of fine sabudana (tapioca pearls) in water for at least 1 hour (4:28).
Making the Coconut Milk Base:
- Cut two coconuts into small pieces (1:16). Strain and reserve the coconut water (1:21).
- Blend the coconut pieces in a mixer, first dry, then add 2 glasses of water (1:30).
- Strain the blended coconut paste through a muslin cloth to extract thick coconut milk (1:42). Use 4-5 glasses of water for two coconuts (1:51).
Creating the Custard Mixture:
- Take 2 glasses of the prepared coconut milk in a pot (2:13). Add 1/4 cup of custard powder and whisk well until smooth (2:15).
- Heat this mixture on low flame, stirring continuously until it thickens (2:23). This will take about 2-3 minutes (2:37).
- Once thickened, turn off the gas and immediately add this mixture to the remaining coconut milk (2:44). Whisk to combine (2:54).
Adding Sweetness & Nutty Goodness:
- Peel the soaked almonds (3:24).
- In a large mixer, combine half of the soaked cashews and almonds with the entire soaked makhana (3:31).
- Add the soaked wet dates to the mixer (3:47).
- Blend to a fine paste (3:51). If too thick, add a little of the prepared coconut milk custard (3:55).
- Add this smooth paste to the main coconut milk custard mixture and mix well (4:04). This will thicken the custard and add a filling texture.
Preparing Sabudana Pearls:
- Boil 1 liter of water (4:24). Add the soaked sabudana pearls (4:28).
- Boil on medium flame for about 15 minutes until they become translucent (4:36). Stir occasionally.
- Strain the sabudana (4:50). It will be slightly sticky.
- Immediately rinse the strained sabudana with cold water multiple times, stirring with a spoon, until the stickiness is gone and the pearls are separate (4:54).
- Add the rinsed sabudana to the custard mixture and mix well (5:20).
Final Assembly & Chilling:
- Add the soaked sabja seeds to the custard (5:33).
- Roughly chop the remaining soaked cashews and almonds and add them to the custard (5:41).
- Cut your preferred fruits (like chikoo, banana, and apple) into small pieces (5:51). Add them to the custard. Note: The video creator mentions adding jaggery powder if more sweetness is desired (5:55).
- Mix everything thoroughly (6:52).
- Refrigerate the fruit custard for at least 2-3 hours before serving (6:54). The longer it chills, the better the flavours meld and the colder it becomes, which is ideal for summer (7:09).