Chocolate custard

Gluten free
Can you make chocolate custard without egg? And without cornstarch? Is that even possible? Oh yes. This chocolate custard from Monique van der Vloed has it all. A no-worries chocolate custard with only pure, good, healthy ingredients. Because those packets of custard: of course we don't do that. You can do this all by yourself. You can make custard without lumps by first dissolving the arrowroot in cold liquid (very important), and only then adding it. You decide how thick you want the custard, because you leave the chocolate custard on the fire until it has reached your favorite thickness. Oh and this has really become a secret favorite with our cooking team. So try!
DessertIce cream and desserts1 serving15 minutes preparation


Monique van der Vloed
Monique does profound research into healthy and non-healthy products. She always goes for the most natural and usually eats plant-based. Your go-to blog if you want to know the truth and background about nutrition. Check out

This is how you make it

  1. Combine the 300ml rice drink with the maple syrup, vanilla powder and cocoa powder in a pan and bring to the boil while stirring.
  2. Meanwhile, make a paste of the 75 ml rice drink and the arrowroot. Once the milk is boiling, reduce the heat and add the paste in one go. Stirwith the whisk until the custard has the desired thickness.
  3. Remove the pan from the heat and keep stirring well with the whisk for about 2 minutes.
  4. Pour the custard into ramekins and let the custard cool in the refrigerator. Warmserving is of course also possible!
  5. Crumble the mulberries by hand and sprinkle them over the custard along withthe coconut chips or grater before serving.