Holistically Engineered

Grain Free Paleo Recipes and Healthy Living

  • Home
  • About Me
  • Recipe Index
  • My Cookbooks
    • Awaken
    • Squeaky Clean Paleo
    • 5 Ingredient Grain Free Desserts
  • More Than Lemonade
  • Essential Oils
    • Essential Oil Classes & Webinars

Paleo Cantaloupe Custard

July 9, 2014 By Karen Sorenson

This content will be shown before all post

Last week I picked up my usual bag of veggies and as I was driving home I could smell the sweet scent of cantaloupe.  In addition to my veggies, I had gotten a perfectly ripe cantaloupe in my CSA bag and I knew I had to use it right away.  I had made cantaloupe sorbet before which is pretty easy, but this time I wanted to make something a little different.  I came across this Cantaloupe Custard from good ole Martha and I figured I could make a Paleo version pretty easily.

The cantaloupe was so ripe that I didn’t even need to add any extra sweetener to it.  A perfect, no bake summer dessert!

Click Here to Pin It!

Paleo Cantaloupe Custard #paleo #dairyfree #essentialoils

Print
Paleo Cantaloupe Custard

Ingredients

  • 1 medium cantaloupe, peeled and cut into large pieces
  • 1 heaping tablespoon of grassfed gelatin
  • Juice of 1 Lemon (or 1 drop of Young Living Essential Oil--learn where to buy therapeutic grade essential oils)
  • 1 1/2 cups coconut milk, divided
  • (Optional) 1 Tbsp honey, sweeten to taste

Instructions

  1. Place the cantaloupe in the bowl of a blender and blend until smooth.
  2. Strain the cantaloupe puree through a fine mesh strainer into a large bowl (preferably one with a pour spout)
  3. Pour 1/2 cup of the cantaloupe puree into a small bowl and sprinkle the gelatin on top. Allow to sit for 5 minutes.
  4. Add lemon juice or YL Lemon Essential Oil to the large bowl with the remaining cantaloupe puree and stir to combine.
  5. Heat the coconut milk and honey (if using) over medium heat and add the cantaloupe/gelatin mixture and whisk until the gelatin has dissolved.
  6. Add the coconut milk mixture to the cantaloupe puree and whisk to combine.
  7. Pour the mixture into 6-8 (depending on size) ramekins and refrigerate until set, about 2 hours - overnight.
  8. To unmold, run a small knife around the edges of the ramekin and turn the ramekin onto a serving plate. Shake the ramekin to release the custard. If the custard still won't come out, run hot water on the bottom of the ramekin for 3-5 seconds (carefully not to get water on the custard) and then invert onto a plate.
3.1
https://holisticallyengineered.com/2014/07/paleo-cantaloupe-custard.html

 

Click +1 Below:

 

Opt In Image
This content will be shown after all post

Filed Under: Desserts, Essential Oils, Paleo

« Orange & Cream Ice Cream (Low Carb and Paleo)
10 Ways to Use Peppermint Essential Oil + a Giveaway »
  • Email
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Welcome


Hi, I'm Karen! I follow a low carb and paleo diet as I try and reach my goal of losing 100 lbs. I'm also interested in all things healthy and healing my body through food and lifestyle. Read More

My Latest Cookbook!

Newsletter

Stay connected! Sign up for my FREE newsletter!

Check out my eCookbooks

Essential Oils

Get Blog Post Updates in Your Inbox

Popular Posts

Low-Carbing Among Friends Cookbooks

Newsletter

Sign up for my FREE newsletter!

Featured Posts

Copyright © 2025 Holistically Engineered