Milk-Making Coconut Cream Custard with Oat Mama’s Brewer’s Yeast

Looking for a comforting, creamy dessert that also supports your body and your milk supply? This Milk-Making Coconut Cream Custard is packed with nourishing ingredients designed to help lactating moms thrive, but it’s so delicious, the whole family will love it.

Why Brewer’s Yeast Is a Powerhouse Ingredient

Oat Mama’s Brewer’s Yeast is more than just a lactation supplement — it’s a nutrient-rich superfood that benefits everyone. Brewer’s yeast is naturally high in B vitamins, chromium, and selenium, which help support energy levels, metabolism, and healthy skin. For breastfeeding moms, these nutrients may also help boost milk production and support postpartum recovery.

Other Milk-Making Superstars

• Coconut Cream: Full of healthy fats, coconut cream gives this custard its dreamy texture and provides lasting energy for busy moms. The fats in coconut also support hormone balance and can contribute to the creamy richness of your milk.

• Eggs: A powerhouse of choline, protein, and healthy fats, eggs are vital for both mom’s brain and baby’s development. Choline, in particular, plays a key role in cognitive health and cell structure.

Together, these ingredients make a dessert that’s indulgent, nourishing, and completely guilt-free.

Ingredients

• 1 can coconut cream

• 4 Tbsp maple syrup (or coconut sugar)

• 2 eggs

• 2 Tbsp arrowroot powder or cornstarch

• 2 Tbsp coconut oil

• 1 Tbsp vanilla extract

• 3 Tbsp Oat Mama Brewer’s Yeast

Directions

1. In a saucepan, combine 1 can coconut cream and 4 Tbsp maple syrup or coconut sugar. Sprinkle in the brewer’s yeast and let dissolve.

2. Bring the mixture to a gentle boil, stirring frequently for a couple of minutes. Remove from heat and allow it to cool slightly.

3. In a separate bowl, whisk together 2 eggs with 2 Tbsp arrowroot or cornstarch until smooth.

4. Slowly pour half of the warm coconut cream mixture into the egg mixture while whisking constantly (this tempers the eggs so they don’t scramble).

5. Return the saucepan with the remaining coconut mixture to low heat. Gradually whisk in the tempered egg mixture. Continue stirring until the custard thickens to your desired consistency.

6. Pour the custard into a bowl and stir in 2 Tbsp coconut oil and 1 Tbsp vanilla extract.

7. Enjoy it warm, or refrigerate for 30 minutes for a thicker, pudding-like texture.

8. Top with warm fruit, nuts, or seeds for extra flavor and nutrition.

 Serving + Storage Tips

• Store leftovers in the fridge for up to 3 days.

• Try topping it with sautéed peaches, blueberries, or a sprinkle of cinnamon and hemp seeds.

• This custard also makes a great filling for tarts or parfait layers!