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Cinnamon-Cacao Coconut Custard

March 7th, 2018

Cinnamon-Cacao Coconut Custard

I must admit that one of my weaknesses is chocolate! I find ways to allow healthy indulgences (always in moderation!) by making recipes that satisfy my chocolate craving, without compromising my health, such as this Cinnamon-Cacao Coconut Custard!

Raw cacao powder contains magnesium, calcium, thiamin, riboflavin, sulfur and nearly twenty times the antioxidants found in blueberries. This combination of powerful phytochemicals has been linked to improving heart function, lowering LDL cholesterol, and reducing cancer risk. Consumption of cacao has also been shown to positively affect emotional health by increasing serotonin and theobromine levels, positively impacting mood and promoting relaxation and contentment.


Cinnamon-Cacao Coconut Custard


  • 2 Tbsp The Myers Way® Gelatin unflavored
  • 1/2 avocado
  • 1 cup coconut cream or full-fat coconut milk
  • 2 Tbsp unsweetened cacao (or unsweetened carob powder)
  • 2 very ripe bananas
  • 2 tsp cinnamon plus more, to taste
  • 1 tsp vanilla extract
  • 1 pinch sea salt
  • organic maple syrup or stevia (optional, to taste)




  1. Pour ½ cup filtered water into a small dish with gelatin. Let set until gelatin is spongy- approximately 5 minutes.
  2. In a high-speed blender, blend avocado, coconut cream, cacao, bananas, cinnamon, vanilla and sea salt until thoroughly combined.
  3. Warm gelatin on the stovetop or in the microwave for about 30 seconds, not allowing it to boil.
  4. Remove gelatin from heat and mix in cacao coconut mixture until thoroughly combined.
  5. Place in individual ramekins and chill in refrigerator, until set (at least 4 hours, or overnight).
  6. Serve chilled.
  7. Optional: Garnish with fresh berries, unsweetened cacao nibs, and/or unsweetened shredded coconut.

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