Blueberry Custard - Dairy Free version

1 cup fresh blueberries or 1 cup frozen blueberries - thawed and drained
Chopped peaches, strawberries or raspberries are other great options.
2 cups canned, full fat coconut milk (Cashew or other nut milks will work, but coconut has more fat, so it makes a creamier custard.)
4 eggs
2 teaspoons vanilla
1/2 to 3/4 cup honey - depending on your preference for sweetness

1. Beat eggs.

2. Add milk, vanilla and honey. Add fruit last.

3. Ladle into glass or ceramic custard cups - fill about 3/4 full.

You can use a glass pie plate or baking dish if you don't have custard cups.

4. Place custard cups or glass dish on a cookie sheet filled with water; set oven at 350 degrees.

5. Bake for about 40 minutes or until middle is set - no longer liquid.

6. Chill and serve.

 For the ultra-rich dairy version, click here:
http://foodforthoughtcookbook.blogspot.com/2013/02/blueberry-rum-custard.html

Someone sits in the shade today because someone else planted a tree long ago.
Warren Buffet