macadamia custard

Autumn is here and it's got me dreaming of warm desserts. In particular custard. Many years ago I used to just use a packet custard mix with added milk, cooked in the microwave.  But not any longer! This Macadamia Custard recipe is super easy and will take about 10 minutes to make and it's made from whole foods. Plus it's dairy free, gluten free, grain free, refined sugar free and low FODMAP friendly and it's creamy and smooth and tastes so much better than a packet mix!


  • Serves 2
  • Dairy free
  • Gluten free
  • Grain free
  • Low FODMAP (in line with serving sizes in the Monash University Low FODMAP App at the time of writing)
  • Paleo


  • 1 egg
  • 1 tablespoon arrowroot or tapioca flour
  • 1 tablespoon maple syrup
  • 1 tablespoon macadamia nut butter (optional)
  • 1 cup of almond milk OR 1/4 cup coconut cream and 3/4 cup water

(Macadamia nut butter - I just add a couple of cups of raw unsalted macadamia nuts to the food processor and blend until silky smooth. It will take a 5-10 mins and the mix will get warm and it is delicious!)


  • In a small saucepan whisk the egg, flour and maple syrup until there are no lumps left (a spatula will help to mix it all in)
  • Then add the macadamia nut butter and whisk again until smooth
  • Add the milk gradually and whisk until combined
  • Then put the saucepan over a low-medium heat and as it heats, continue to whisk
  • It will gradually thicken as you whisk it and once it has a nice pouring custard consistency, take it off the heat and it's done


Enjoy warm with berries, fresh fruit or stewed apple or anything you like. It's even good as a cold snack straight from the fridge.