27+ Delicious Dairy-Free Egg Yolk Recipes for Every Meal

Egg yolks are a rich source of flavor, texture, and color, adding a unique depth to a wide variety of dishes.

But for those who follow a dairy-free lifestyle, it can sometimes be tricky to find recipes that incorporate egg yolks without compromising on taste or consistency.

Fortunately, egg yolks are versatile and can be used in a multitude of creative, dairy-free recipes that still deliver on both flavor and satisfaction.

Whether you’re making creamy custards, decadent desserts, or savory dishes, egg yolks can help you achieve the perfect dish without the need for dairy.

In this article, we’ve rounded up 27+ mouthwatering dairy-free egg yolk recipes that will inspire you to experiment in the kitchen and create dishes that everyone can enjoy.

From tropical panna cottas to rich chocolate mousses, these recipes will show you how to use egg yolks as a key ingredient in dairy-free cooking.

Whether you’re lactose intolerant, following a vegan diet, or simply looking to reduce your dairy intake, these recipes are sure to offer something for everyone.

Ready to get started? Let’s dive into these dairy-free egg yolk recipes that will delight your taste buds and elevate your cooking!

27+ Delicious Dairy-Free Egg Yolk Recipes for Every Meal

With 27+ dairy-free egg yolk recipes, the possibilities are endless when it comes to creating delicious, creamy, and indulgent dishes without using any dairy.

Egg yolks provide a rich base for both sweet and savory recipes, making them a staple ingredient in many dairy-free kitchens.

From smooth desserts to hearty meals, these recipes prove that you don’t have to rely on dairy to achieve rich, satisfying flavors.

Whether you’re baking, cooking, or crafting unique sauces, egg yolks are a fantastic addition to your dairy-free repertoire.

We hope this collection inspires you to try new things and enjoy the wonders of egg yolks in a whole new way!

Dairy-Free Egg Yolk Lemon Curd

This dairy-free egg yolk lemon curd is a vibrant and tangy treat that can elevate many desserts. It’s rich and creamy, yet completely free of dairy. This simple, velvety custard can be used as a filling for pies, tarts, or as a topping for cakes and pastries. The combination of egg yolks, fresh lemon juice, and non-dairy butter provides a zesty and smooth texture that mimics traditional lemon curd perfectly.

Ingredients:

• 4 large egg yolks
• 1/2 cup fresh lemon juice
• 1/2 cup granulated sugar
• 2 tbsp cornstarch
• 1/4 cup dairy-free butter (such as coconut or almond butter)
• 1/2 tsp vanilla extract

Instructions:

1. In a medium saucepan, whisk together the egg yolks, lemon juice, sugar, and cornstarch until smooth.
2. Place the saucepan over medium heat and cook the mixture, whisking constantly, until it thickens and reaches a custard-like consistency. This may take 5-7 minutes.
3. Once thickened, remove the saucepan from the heat and stir in the dairy-free butter and vanilla extract. Continue stirring until the butter is fully incorporated and the curd is smooth.
4. Pour the curd into a jar or bowl and cover with plastic wrap, making sure the wrap touches the surface of the curd to prevent a skin from forming. Let it cool to room temperature, then refrigerate until ready to use.

This dairy-free egg yolk lemon curd is the perfect versatile recipe to add a tangy, creamy twist to your baked goods or enjoy on its own as a sweet treat. The egg yolks create the luxurious texture, while the dairy-free butter ensures the smooth, velvety finish without any dairy. Whether you use it as a tart filling or a topping for pancakes, this lemon curd will brighten up any dish with its bold citrus flavor and creamy consistency.

Dairy-Free Egg Yolk Chocolate Mousse

A rich, indulgent chocolate mousse that uses egg yolks for a smooth and creamy base. This dairy-free version uses coconut milk for creaminess, making it a perfect option for those avoiding dairy. The result is a decadent dessert that pairs the natural sweetness of chocolate with a velvety texture, ideal for any occasion. This mousse is simple to prepare and sure to impress anyone who loves chocolate.

Ingredients:

• 4 large egg yolks
• 1/2 cup dairy-free chocolate chips
• 1 cup full-fat coconut milk
• 1/4 cup maple syrup or agave syrup
• 1 tsp vanilla extract
• A pinch of salt

Instructions:

1. In a heatproof bowl, melt the dairy-free chocolate chips over a double boiler, stirring occasionally until smooth. Alternatively, you can microwave the chocolate in 20-second intervals, stirring in between.
2. While the chocolate is melting, whisk the egg yolks in a separate bowl until they become pale and slightly thickened.
3. In a saucepan, combine the coconut milk, maple syrup, and a pinch of salt. Heat over medium heat until it begins to simmer but not boil.
4. Gradually pour the hot coconut milk mixture into the whisked egg yolks, stirring constantly to prevent curdling. Once combined, return the mixture to the saucepan and cook over low heat for about 3-4 minutes, stirring constantly.
5. Remove the saucepan from the heat and pour in the melted chocolate and vanilla extract, mixing until smooth and well incorporated.
6. Allow the mousse to cool to room temperature, then refrigerate for at least 1 hour, or until set. Serve chilled, topped with whipped coconut cream or fresh berries.

This dairy-free egg yolk chocolate mousse is a luxurious dessert that doesn’t compromise on flavor or texture. The egg yolks provide the mousse with a velvety smooth texture, while the coconut milk adds a rich, creamy consistency without any dairy. Whether served as a light dessert or as part of a dinner party spread, this mousse is bound to be a crowd-pleaser. The combination of deep chocolate flavor and silky texture makes this recipe a delightful treat for anyone craving a dairy-free dessert option.

Dairy-Free Egg Yolk Custard Tart

A decadent and elegant dessert that features a smooth, creamy custard filling made with egg yolks and flavored with vanilla. This dairy-free egg yolk custard tart is perfect for a special occasion or afternoon tea. The dairy-free custard is rich and velvety, paired with a crisp, buttery crust that complements the custard’s smoothness. It’s a great alternative to traditional custard tarts, providing the same luxurious taste without any dairy.

Ingredients for the crust:

• 1 1/2 cups all-purpose flour
• 1/4 cup powdered sugar
• 1/2 cup dairy-free butter (chilled and cubed)
• 2 tbsp ice water

Ingredients for the custard:

• 6 large egg yolks
• 1/4 cup sugar
• 1 1/2 cups unsweetened almond milk
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. Start by making the crust: In a food processor, combine the flour, powdered sugar, and dairy-free butter. Pulse until the mixture resembles coarse crumbs. Add the ice water, one tablespoon at a time, and pulse until the dough comes together.
2. Press the dough into a tart pan, covering the bottom and sides. Chill in the refrigerator for at least 30 minutes.
3. Preheat the oven to 375°F (190°C). Once chilled, bake the tart shell for 15-20 minutes, or until golden and crisp. Set aside to cool.
4. For the custard, whisk the egg yolks and sugar together in a bowl until pale and thick. In a saucepan, heat the almond milk, vanilla extract, and salt over medium heat until just simmering.
5. Gradually add the hot almond milk mixture to the egg yolks, whisking constantly. Pour the custard mixture back into the saucepan and cook over low heat for 3-4 minutes until thickened, stirring constantly.
6. Pour the custard into the cooled tart shell, smoothing the top with a spatula. Chill in the refrigerator for at least 2 hours to set.
7. Once set, slice and serve. Garnish with fresh fruit or a dusting of powdered sugar if desired.

This dairy-free egg yolk custard tart is the epitome of elegance, offering a velvety, rich custard filling within a crisp, buttery crust. The egg yolks create the custard’s creamy texture, while the almond milk ensures a dairy-free version that doesn’t compromise on flavor. This tart is perfect for any celebration or as a delightful treat to enjoy with loved ones. Its combination of smooth custard and flaky crust is sure to make it a favorite in your dessert repertoire, bringing indulgence and sophistication to your table.

Dairy-Free Egg Yolk Panna Cotta

This dairy-free egg yolk panna cotta is a smooth, creamy dessert that has all the richness of traditional panna cotta but without any dairy. Using egg yolks and coconut milk as the base, this dessert is both indulgent and light. It’s the perfect make-ahead treat for any occasion, as it requires minimal preparation and can be customized with various toppings like fresh berries, caramel, or chocolate sauce. The velvety texture and delicate flavor will leave your guests asking for the recipe!

Ingredients:

• 4 large egg yolks
• 1 can (14 oz) full-fat coconut milk
• 1/4 cup maple syrup or agave syrup
• 1 tsp vanilla extract
• 2 tsp agar-agar powder (or gelatin for non-vegan option)
• Pinch of salt

Instructions:

1. In a small saucepan, combine the coconut milk and maple syrup. Heat over medium heat, stirring occasionally until the mixture begins to simmer. Do not let it boil.
2. In a separate bowl, whisk the egg yolks with a pinch of salt until smooth and pale.
3. In another small saucepan, sprinkle the agar-agar powder over 1/4 cup of water. Heat over low heat until the agar-agar dissolves and begins to thicken (about 2-3 minutes).
4. Gradually add the hot coconut milk mixture into the whisked egg yolks, stirring constantly to prevent curdling. Return the mixture to the stove over low heat and cook for another 2-3 minutes until it thickens slightly.
5. Add the dissolved agar-agar to the mixture and stir until fully combined and smooth.
6. Pour the mixture into individual serving cups or ramekins. Allow to cool to room temperature, then refrigerate for at least 4 hours or until fully set.
7. Once set, top with fresh berries, caramel sauce, or chocolate shavings for added flair.

This dairy-free egg yolk panna cotta is a luxurious dessert that’s sure to impress anyone at your table. The coconut milk offers a creamy, tropical twist, while the egg yolks ensure a rich, velvety texture that rivals traditional panna cotta. It’s a versatile dessert that can be topped with anything you desire, making it perfect for any occasion. Whether served at a dinner party or as a sweet end to a casual meal, this dessert is sure to become a favorite in your dairy-free recipe collection.

Dairy-Free Egg Yolk Caramel Sauce

This silky dairy-free egg yolk caramel sauce is a perfect topping for cakes, ice cream, or even drizzling over fruit. By using egg yolks instead of cream, it creates a rich, smooth texture without the need for dairy. The result is a decadent caramel sauce that is perfect for satisfying your sweet tooth. It’s easy to make and can be stored in the fridge for up to a week, so you always have a jar of homemade caramel ready to go!

Ingredients:

• 4 large egg yolks
• 1 cup granulated sugar
• 1/4 cup water
• 1/2 cup coconut milk
• 1 tsp vanilla extract
• Pinch of sea salt

Instructions:

1. In a medium saucepan, combine the sugar and water. Heat over medium heat, stirring until the sugar has dissolved.
2. Allow the sugar syrup to boil without stirring until it turns a deep amber color. Watch closely, as it can burn quickly.
3. Once the syrup has reached the right color, remove the saucepan from the heat and carefully whisk in the coconut milk. The mixture will bubble up, so be cautious.
4. In a separate bowl, whisk the egg yolks until smooth. Gradually pour the hot caramel mixture into the egg yolks, whisking constantly to prevent the eggs from curdling.
5. Return the mixture to the heat and cook over low heat for 3-4 minutes, stirring constantly, until the sauce thickens.
6. Remove from the heat, stir in the vanilla extract and a pinch of sea salt, and let it cool slightly before serving.
7. Pour the sauce into a jar and refrigerate for up to a week. Reheat gently before using.

This dairy-free egg yolk caramel sauce is an indulgent treat that will elevate any dessert. The combination of egg yolks and coconut milk creates a rich, smooth texture that is simply irresistible. Whether you drizzle it over cakes, pancakes, or use it as a dip for fresh fruit, this caramel sauce adds a touch of elegance to any dish. Plus, it’s easy to make, and having a jar on hand means you can enjoy homemade caramel at any time without the need for dairy.

Dairy-Free Egg Yolk Rice Pudding

This dairy-free egg yolk rice pudding is a creamy, comforting dessert made without any dairy but still rich and velvety. The egg yolks provide a luscious, custard-like texture while the coconut milk ensures a smooth, creamy consistency. Perfect for a cozy evening or as a make-ahead dessert, this rice pudding is fragrant with vanilla and a hint of cinnamon. It’s a heartwarming dish that satisfies your sweet cravings in a nourishing way.

Ingredients:

• 1/2 cup Arborio rice (or any short-grain rice)
• 2 cups full-fat coconut milk
• 2 cups water
• 4 large egg yolks
• 1/4 cup maple syrup or brown sugar
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• Pinch of salt

Instructions:

1. In a medium saucepan, combine the rice, coconut milk, and water. Bring to a simmer over medium heat and cook, stirring occasionally, for 20-25 minutes, until the rice is tender and most of the liquid is absorbed.
2. While the rice is cooking, whisk the egg yolks, maple syrup, cinnamon, and salt in a separate bowl until smooth.
3. Once the rice is cooked, reduce the heat to low and gradually add the egg yolk mixture to the rice, stirring constantly to combine. Continue to cook for another 5 minutes, until the pudding thickens to a custard-like consistency.
4. Stir in the vanilla extract and remove from the heat. Let the rice pudding cool slightly before serving.
5. For a cold version, transfer the pudding to a bowl and refrigerate for a few hours. Serve chilled or warm, garnished with a sprinkle of cinnamon or fresh fruit.

This dairy-free egg yolk rice pudding is a creamy, indulgent treat that is both comforting and satisfying. The egg yolks create a luxurious texture, while the coconut milk provides a rich, creamy flavor that makes this pudding just as decadent as the traditional version. Whether served warm or cold, this rice pudding is perfect for any occasion, from a cozy dessert to a special treat for your guests. Its simple yet delightful flavors will make it a favorite in your dairy-free dessert collection.

Dairy-Free Egg Yolk Lemon Curd

This dairy-free egg yolk lemon curd is a smooth, tangy spread that is perfect for topping toast, cakes, or tarts. Using egg yolks, coconut milk, and fresh lemon juice, it mimics the creamy richness of traditional lemon curd but without any dairy. The tartness of the lemon balances beautifully with the natural sweetness of the coconut milk, creating a delightful treat. It’s incredibly easy to make and a great addition to any brunch spread or as a filling for your favorite pastries.

Ingredients:

• 4 large egg yolks
• 1/2 cup fresh lemon juice (about 2-3 lemons)
• 1/2 cup maple syrup or honey
• 1/4 cup coconut milk (full-fat)
• 1 tbsp lemon zest
• 2 tbsp cornstarch (optional, for extra thickening)
• Pinch of salt

Instructions:

1. In a medium saucepan, combine the lemon juice, maple syrup (or honey), and coconut milk. Heat over medium heat, stirring occasionally.
2. In a separate bowl, whisk the egg yolks until smooth. Gradually add a small amount of the hot liquid into the yolks, whisking constantly to temper the eggs.
3. Slowly pour the egg yolk mixture back into the saucepan with the remaining hot liquid, whisking constantly. Continue to cook over low heat, stirring continuously, until the mixture thickens to a custard-like consistency (about 5-7 minutes).
4. If you’d like a thicker curd, mix the cornstarch with a tablespoon of cold water, then stir it into the curd mixture and cook for another 1-2 minutes until it thickens further.
5. Once the curd has thickened, remove it from the heat and stir in the lemon zest and a pinch of salt.
6. Let the curd cool slightly before transferring it to a jar or container. Refrigerate for at least an hour before serving. The curd will keep for about a week in the fridge.

This dairy-free egg yolk lemon curd is a refreshing, zesty treat that can elevate any dessert or breakfast dish. The rich, creamy texture from the egg yolks, combined with the bright, tangy lemon flavor, makes this curd both indulgent and refreshing. It’s perfect for spreading on scones, filling pastries, or even enjoying by the spoonful! Making your own lemon curd at home ensures it’s fresh, free from preservatives, and tailored to your taste. Whether you’re enjoying it on a quiet morning or serving it at a gathering, this curd will be sure to impress.

Dairy-Free Egg Yolk Chocolate Mousse

This dairy-free egg yolk chocolate mousse is a rich, decadent dessert that combines the smoothness of egg yolks with the luxurious flavor of dark chocolate. With just a few ingredients, this mousse is easy to whip up and is sure to satisfy any chocolate craving. It’s the perfect make-ahead dessert, as it can be refrigerated for hours and served when you’re ready. The mousse is light and airy with a silky smooth texture, making it a delightful treat for anyone following a dairy-free diet.

Ingredients:

• 4 large egg yolks
• 8 oz dark chocolate (dairy-free)
• 1/2 cup coconut cream (chilled)
• 1/4 cup maple syrup or agave syrup
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. Melt the dark chocolate in a heatproof bowl over a double boiler or in the microwave, stirring every 30 seconds until smooth. Set aside to cool slightly.
2. In a separate bowl, whisk the egg yolks with maple syrup and a pinch of salt until smooth and pale.
3. In a chilled bowl, whip the coconut cream until soft peaks form. This will give the mousse its light and airy texture.
4. Gradually fold the melted chocolate into the whipped egg yolks, mixing until well combined.
5. Gently fold in the whipped coconut cream and vanilla extract, being careful not to deflate the mousse.
6. Spoon the mousse into individual cups or bowls and refrigerate for at least 2 hours or until set.
7. Before serving, top with shaved chocolate, fresh berries, or a sprinkle of cocoa powder.

This dairy-free egg yolk chocolate mousse is a show-stopping dessert that is rich and indulgent yet light in texture. The combination of egg yolks and coconut cream creates a mousse that is velvety and smooth, with just the right amount of sweetness from the dark chocolate and maple syrup. Whether served at a dinner party, a casual gathering, or as a special treat, this mousse is sure to impress. Plus, it’s an excellent choice for those who need to avoid dairy but still crave something luxurious.

Dairy-Free Egg Yolk Coconut Custard

This dairy-free egg yolk coconut custard is a comforting dessert that combines the creaminess of coconut milk with the richness of egg yolks for a silky custard. The coconut milk gives the custard a slight tropical flavor, making it a perfect treat for those looking for a dairy-free alternative to traditional custard. It’s simple to make and can be served warm or chilled. This custard is perfect for pairing with fresh fruit or using as a filling for tarts and pies.

Ingredients:

• 4 large egg yolks
• 1 can (13 oz) coconut milk (full-fat)
• 1/4 cup maple syrup or agave syrup
• 1 tsp vanilla extract
• 1 tbsp cornstarch (optional, for extra thickening)
• Pinch of salt

Instructions:

1. In a medium saucepan, combine the coconut milk and maple syrup over medium heat. Heat until it begins to simmer but not boil.
2. In a separate bowl, whisk the egg yolks with a pinch of salt until smooth.
3. Gradually pour the hot coconut milk mixture into the egg yolks, whisking constantly to temper the eggs.
4. Return the mixture to the saucepan and cook over low heat, stirring continuously until the custard thickens, about 5-7 minutes.
5. If a thicker custard is desired, whisk cornstarch into the egg yolk mixture before adding it to the hot coconut milk, then cook for another minute or two.
6. Once the custard has thickened, remove it from the heat and stir in the vanilla extract.
7. Pour the custard into individual serving dishes or a large bowl. Let it cool to room temperature, then refrigerate for at least 2 hours before serving.

This dairy-free egg yolk coconut custard is an incredibly smooth and comforting dessert that’s perfect for satisfying your sweet cravings. The richness of the egg yolks and the creamy coconut milk work together to create a custard that’s decadent without the need for dairy. Whether enjoyed on its own, paired with fresh fruit, or used as a filling for pastries, this custard is sure to become a favorite in your dairy-free dessert repertoire. It’s a simple, satisfying treat that can be made ahead, making it an excellent choice for both everyday indulgence and special occasions.

Dairy-Free Egg Yolk Vanilla Pudding

This dairy-free egg yolk vanilla pudding is a silky-smooth, creamy dessert made with coconut milk, egg yolks, and a hint of vanilla. The richness of the egg yolks creates a velvety texture, while the coconut milk adds a subtle, tropical flavor that perfectly complements the sweet vanilla. This pudding is a great option for those avoiding dairy but still craving a traditional, comforting dessert. It can be served warm or chilled and is an excellent choice for after-dinner indulgence or a light snack.

Ingredients:

• 4 large egg yolks
• 2 cups coconut milk (full-fat)
• 1/4 cup maple syrup or coconut sugar
• 1 tsp vanilla extract
• 1 tbsp cornstarch (optional, for extra thickening)
• Pinch of salt

Instructions:

1. In a medium saucepan, combine the coconut milk, maple syrup (or coconut sugar), and a pinch of salt. Heat over medium heat, stirring occasionally until it begins to simmer (but not boil).
2. While the milk mixture heats up, whisk the egg yolks in a separate bowl until smooth.
3. Gradually pour a small amount of the hot coconut milk mixture into the egg yolks to temper them, whisking constantly.
4. Slowly pour the tempered egg yolks back into the saucepan with the rest of the hot milk mixture, whisking continuously.
5. Continue to cook over low heat, stirring constantly until the mixture thickens to a custard-like consistency (about 5-7 minutes). If you prefer a thicker pudding, whisk the cornstarch into the egg yolks before adding them to the milk mixture and cook for an additional 1-2 minutes.
6. Once thickened, remove from heat and stir in the vanilla extract.
7. Pour the pudding into individual cups or bowls and allow it to cool at room temperature. Refrigerate for at least 2 hours before serving.

This dairy-free egg yolk vanilla pudding offers the perfect balance of creamy richness and sweet, comforting vanilla flavor. The coconut milk enhances the pudding with a subtle tropical twist, making it a delightful treat that everyone can enjoy, regardless of dietary restrictions. Whether you serve it chilled for a refreshing dessert or warm for a cozy treat, it’s an easy-to-make, elegant dessert that never fails to impress. It’s also versatile enough to be paired with fresh fruit, whipped cream, or a sprinkle of cinnamon for extra flair.

Dairy-Free Egg Yolk Mango Sorbet

This refreshing dairy-free mango sorbet uses egg yolks to create a smooth, creamy texture without the need for dairy or heavy cream. The sweetness of ripe mangoes is perfectly balanced by the richness of the egg yolks, making for a delightful frozen treat. Ideal for hot weather or as a palate cleanser between courses, this sorbet is both light and indulgent. With just a few ingredients, it’s easy to make at home, and it’s a perfect treat for those with dietary restrictions.

Ingredients:

• 4 large egg yolks
• 3 cups ripe mango chunks (about 2 medium-sized mangoes)
• 1/2 cup maple syrup or agave syrup
• 1/2 cup water
• 1 tbsp lemon or lime juice

Instructions:

1. In a blender or food processor, puree the mango chunks with the water and lemon or lime juice until smooth.
2. In a medium saucepan, combine the mango puree and maple syrup. Heat over medium heat, stirring occasionally.
3. In a separate bowl, whisk the egg yolks until smooth.
4. Gradually pour the warm mango mixture into the egg yolks, whisking constantly to temper them.
5. Pour the egg yolk and mango mixture back into the saucepan, continuing to whisk constantly. Heat the mixture gently over low heat until it thickens and coats the back of a spoon (about 5-7 minutes).
6. Remove the mixture from the heat and let it cool to room temperature.
7. Once cooled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions until the sorbet reaches a soft-serve consistency. Alternatively, pour the mixture into a shallow dish and freeze, stirring every 30 minutes until it becomes firm.
8. Transfer the sorbet to a container and freeze for at least 4 hours or overnight before serving.

This dairy-free egg yolk mango sorbet is an incredibly smooth and refreshing dessert that highlights the tropical sweetness of mangoes. The egg yolks lend a creamy texture that sets it apart from other sorbet recipes, making it a rich, indulgent treat despite being dairy-free. Whether served on its own or as part of a larger dessert spread, it’s the perfect way to cool down during the summer or impress guests at a dinner party. The natural flavors of mango combined with the silky smoothness of the egg yolks make this sorbet a true standout.

Dairy-Free Egg Yolk Butterscotch Sauce

This dairy-free egg yolk butterscotch sauce is a rich, indulgent topping that is perfect for drizzling over ice cream, pancakes, or even fruit. Made with egg yolks, coconut milk, and brown sugar, it has a deep, caramel-like flavor with a creamy texture, yet is completely dairy-free. It’s easy to make in just a few steps, and it’s a great addition to any dessert that needs a bit of extra sweetness and depth. This butterscotch sauce will quickly become a go-to recipe for dairy-free dessert lovers.

Ingredients:

• 4 large egg yolks
• 1 cup coconut milk (full-fat)
• 1/2 cup brown sugar (packed)
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. In a medium saucepan, combine the coconut milk, brown sugar, and maple syrup. Heat over medium heat, stirring occasionally until the sugar dissolves and the mixture begins to simmer.
2. In a separate bowl, whisk the egg yolks until smooth.
3. Gradually pour a small amount of the hot coconut milk mixture into the egg yolks, whisking constantly to temper them.
4. Slowly pour the egg yolk mixture back into the saucepan with the remaining coconut milk mixture, whisking constantly.
5. Cook the mixture over low heat, stirring constantly, until it thickens to a sauce-like consistency (about 5-7 minutes).
6. Remove the butterscotch sauce from the heat and stir in the vanilla extract and a pinch of salt.
7. Allow the sauce to cool slightly before serving. It can be stored in the refrigerator for up to a week and gently reheated before use.

This dairy-free egg yolk butterscotch sauce is the perfect addition to any dessert, providing a rich, sweet, and slightly caramelized flavor. The egg yolks contribute to its smooth and creamy texture, while the combination of brown sugar and maple syrup enhances the butterscotch flavor. This versatile sauce can be used in a variety of desserts, whether you’re topping dairy-free ice cream, pancakes, or even fresh fruit. Its velvety consistency and rich flavor will elevate any dish, making it a must-have recipe for anyone avoiding dairy but still craving a sweet indulgence.

Dairy-Free Egg Yolk Lemon Curd

This dairy-free egg yolk lemon curd is a tangy and creamy spread made without any butter or cream. The egg yolks provide the richness and smooth texture, while fresh lemon juice and zest add a refreshing tartness. It’s an excellent topping for scones, toast, or as a filling for cakes and tarts. This lemon curd is not only dairy-free but also bursting with flavor, making it an ideal treat for anyone looking for a lighter, yet indulgent spread.

Ingredients:

• 6 large egg yolks
• 1 cup fresh lemon juice (about 4-5 lemons)
• 1 tbsp lemon zest
• 3/4 cup maple syrup or coconut sugar
• 1/2 cup coconut milk (full-fat)
• Pinch of salt

Instructions:

1. In a medium saucepan, whisk together the egg yolks, lemon juice, lemon zest, maple syrup (or coconut sugar), and salt.
2. Heat the mixture over low to medium heat, stirring constantly, until it begins to thicken and coats the back of a spoon (about 8-10 minutes).
3. Once thickened, remove from heat and whisk in the coconut milk until smooth and creamy.
4. Strain the curd through a fine-mesh sieve to remove any lumps or zest.
5. Allow the lemon curd to cool to room temperature, then transfer to a jar or container and refrigerate for at least 2 hours before serving.
6. Use as a topping for toast, scones, pancakes, or as a filling for cakes or tarts.

This dairy-free egg yolk lemon curd is the perfect balance of sweet and tart, offering a smooth, velvety texture without the need for dairy. The richness from the egg yolks combines beautifully with the zesty lemon, creating a delightful spread for a variety of dishes. Whether used on breakfast items or as a dessert filling, this curd adds a refreshing, indulgent touch to any meal. Its simple ingredients and easy preparation make it an excellent homemade treat for those with dietary restrictions, and it’s sure to be a hit with everyone, regardless of their dietary needs.

Dairy-Free Egg Yolk Chocolate Mousse

This dairy-free egg yolk chocolate mousse is a rich, decadent dessert that’s surprisingly light and airy. Made with dark chocolate, egg yolks, and coconut cream, this mousse has a velvety texture and a deep chocolate flavor. The egg yolks create a luxurious base, while the coconut cream provides a creamy finish without the dairy. This mousse is perfect for dinner parties, special occasions, or whenever you’re craving a comforting yet elegant dessert.

Ingredients:

• 4 large egg yolks
• 200g dark chocolate (70% cocoa or higher)
• 1/2 cup coconut cream
• 2 tbsp maple syrup or agave syrup
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. Break the dark chocolate into pieces and melt it gently over a double boiler or in the microwave, stirring every 30 seconds until smooth.
2. In a medium saucepan, heat the coconut cream over low heat until it begins to simmer.
3. In a separate bowl, whisk the egg yolks with the maple syrup and a pinch of salt until smooth and slightly thickened.
4. Gradually pour the warm coconut cream into the egg yolks, whisking constantly to temper the eggs.
5. Slowly pour the tempered egg yolk mixture back into the saucepan with the remaining coconut cream, stirring constantly. Cook on low heat for 3-4 minutes until thickened, then remove from heat.
6. Fold the melted chocolate into the egg yolk mixture until fully combined. Stir in the vanilla extract.
7. Let the mousse cool slightly, then transfer it to serving dishes or glasses. Refrigerate for at least 3 hours or overnight to set.
8. Serve topped with fresh berries or a dollop of dairy-free whipped cream if desired.

This dairy-free egg yolk chocolate mousse is a luxurious dessert that will satisfy even the most intense chocolate cravings. The egg yolks create a smooth, creamy texture, while the dark chocolate provides a rich, bittersweet flavor. Coconut cream adds the perfect dairy-free creaminess, making this mousse an indulgent yet lighter option for those avoiding dairy. Its airy texture and deep chocolate taste make it an impressive treat for any special occasion, and it can be easily customized with different toppings like berries or shredded coconut for added flair.

Dairy-Free Egg Yolk Sweet Potato Pie

This dairy-free egg yolk sweet potato pie is a rich and flavorful dessert that combines the natural sweetness of roasted sweet potatoes with the smooth texture of egg yolks. The filling is creamy and perfectly spiced with cinnamon, nutmeg, and ginger, while the crust is buttery and flaky, made with dairy-free butter. This pie is perfect for holiday gatherings or any occasion when you want a warm, comforting dessert that’s both dairy-free and absolutely delicious.

Ingredients:

• 2 large sweet potatoes (about 2 cups mashed)
• 3 large egg yolks
• 1/2 cup coconut milk (full-fat)
• 1/4 cup maple syrup or brown sugar
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger
• Pinch of salt
• 1 pre-made dairy-free pie crust (or homemade if preferred)

Instructions:

1. Preheat the oven to 375°F (190°C). Pierce the sweet potatoes with a fork and roast them in the oven for 45-60 minutes until soft. Allow them to cool before peeling and mashing them.
2. In a mixing bowl, combine the mashed sweet potatoes, egg yolks, coconut milk, maple syrup (or brown sugar), vanilla extract, cinnamon, nutmeg, ginger, and salt. Mix until smooth and well-combined.
3. Pour the sweet potato filling into the pre-made dairy-free pie crust.
4. Bake the pie at 375°F (190°C) for 40-45 minutes or until the filling is set and slightly puffed.
5. Allow the pie to cool before serving. It can be refrigerated for several hours or overnight to allow the flavors to meld.

This dairy-free egg yolk sweet potato pie is a comforting, indulgent dessert that’s perfect for the fall and holiday seasons. The creamy filling, made rich by the egg yolks and sweetened with maple syrup, pairs beautifully with the spices, creating a flavor profile that’s both familiar and deliciously unique. Whether you’re serving it as a holiday treat or as a comforting end to a meal, this pie is sure to become a favorite. Its velvety texture and spiced flavor make it a delightful choice for anyone seeking a dairy-free dessert that doesn’t sacrifice flavor or indulgence.

Dairy-Free Egg Yolk Avocado Chocolate Truffles

These dairy-free egg yolk avocado chocolate truffles are the perfect combination of creamy, rich chocolate and smooth avocado. The egg yolks add a luxurious texture, while the avocado ensures the truffles are ultra-creamy without the use of dairy. These truffles are easy to make, require only a few ingredients, and can be customized with different flavorings such as sea salt or crushed nuts. They make for a guilt-free indulgence for anyone looking to enjoy a decadent treat without dairy or refined sugars.

Ingredients:

• 4 large egg yolks
• 1 ripe avocado, mashed
• 200g dairy-free dark chocolate (70% cocoa or higher)
• 2 tbsp maple syrup or honey (optional for extra sweetness)
• 1 tsp vanilla extract
• Pinch of sea salt (optional)
• Cocoa powder or finely chopped nuts for coating

Instructions:

1. Melt the dark chocolate in a heatproof bowl over a double boiler or in the microwave, stirring every 30 seconds until smooth.
2. In a separate bowl, whisk together the egg yolks and maple syrup (if using) until smooth.
3. Add the mashed avocado and vanilla extract to the egg yolk mixture and whisk until fully combined.
4. Slowly pour the melted chocolate into the avocado mixture, stirring constantly until the mixture is smooth and thick.
5. Place the bowl in the refrigerator for about 1-2 hours, or until the truffle mixture has firmed up enough to roll into balls.
6. Once firm, scoop out small portions of the mixture and roll them into balls using your hands.
7. Roll each truffle in cocoa powder or chopped nuts, if desired, then refrigerate for another 30 minutes to set.
8. Serve chilled or at room temperature.

These dairy-free egg yolk avocado chocolate truffles are a guilt-free indulgence that’s both creamy and rich. The avocado provides a smooth base that pairs perfectly with the luxurious texture of egg yolks, creating a truffle that’s decadent but light. The natural sweetness from the maple syrup or honey and the deep, bitter notes of dark chocolate make these truffles a treat that satisfies both your chocolate cravings and your desire for a healthier dessert. They’re perfect for special occasions, or as a homemade gift, and are sure to impress everyone, whether or not they follow a dairy-free lifestyle.

Dairy-Free Egg Yolk Coconut Custard Pie

This dairy-free egg yolk coconut custard pie is a silky, smooth dessert that is both comforting and rich. The combination of coconut milk and egg yolks creates a lush, creamy filling, while the sweet, nutty flavor of coconut adds depth to the taste. This pie is perfect for those with dairy sensitivities or anyone who loves a twist on a classic custard pie. Whether served on its own or with a dairy-free whipped cream topping, it’s sure to be a hit at any gathering.

Ingredients:

• 4 large egg yolks
• 1 can (13.5 oz) full-fat coconut milk
• 1/2 cup maple syrup or coconut sugar
• 1 tsp vanilla extract
• 1/2 cup shredded coconut (unsweetened)
• 1 tbsp cornstarch
• 1 pre-made dairy-free pie crust

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a medium saucepan, combine the coconut milk, maple syrup, and cornstarch. Whisk to combine and bring to a simmer over medium heat.
3. In a separate bowl, whisk the egg yolks and vanilla extract until smooth.
4. Gradually pour the warm coconut milk mixture into the egg yolks while whisking constantly to temper the eggs.
5. Pour the tempered egg yolk mixture back into the saucepan and cook over low heat, stirring constantly until the custard thickens (about 5-7 minutes).
6. Remove from heat and stir in the shredded coconut until well combined.
7. Pour the custard filling into the pre-baked dairy-free pie crust and smooth the top with a spatula.
8. Bake for 25-30 minutes, or until the filling is set and the top is golden brown.
9. Let the pie cool completely before serving. Optionally, top with dairy-free whipped cream or toasted coconut for added flavor.

This dairy-free egg yolk coconut custard pie is a rich, satisfying dessert that captures the essence of a classic coconut pie while being completely dairy-free. The creamy filling, made with coconut milk and egg yolks, offers a luxurious mouthfeel, while the shredded coconut adds texture and extra flavor. This pie is perfect for special occasions or as a treat for those following a dairy-free lifestyle, without sacrificing the deliciousness of traditional custard pie. Its smooth, coconut-infused custard is sure to delight anyone with a sweet tooth.

Dairy-Free Egg Yolk Caramel Flan

This dairy-free egg yolk caramel flan is a silky, smooth dessert with a deep, rich caramel flavor. Made with coconut milk and egg yolks, this flan offers all the luxurious texture of traditional flan without the dairy. It’s the perfect make-ahead dessert for any occasion, as it can be chilled and served straight from the fridge. The beautiful caramel topping adds an elegant touch, making this flan a sophisticated treat that’s sure to impress your guests.

Ingredients:

• 5 large egg yolks
• 1 can (13.5 oz) coconut milk (full-fat)
• 1/2 cup maple syrup or coconut sugar
• 1 tsp vanilla extract
• 1/2 cup water
• 1/2 cup coconut sugar (for caramel)

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a medium saucepan, melt the coconut sugar over low heat, stirring occasionally, until it becomes a golden-brown caramel. Be careful not to burn it.
3. Add the water to the caramel and stir until it forms a smooth syrup. Pour this syrup into the bottom of individual ramekins or a large baking dish.
4. In a separate bowl, whisk together the egg yolks, coconut milk, maple syrup (or coconut sugar), and vanilla extract until smooth.
5. Carefully pour the egg yolk mixture into the ramekins over the caramel, dividing it evenly.
6. Place the ramekins in a large baking pan and add hot water to the pan (about halfway up the sides of the ramekins) to create a water bath.
7. Bake for 45-50 minutes, or until the flans are set but still slightly jiggly in the center.
8. Remove from the oven and cool to room temperature. Refrigerate for at least 2 hours before serving.
9. To serve, run a knife around the edges of the flan and invert onto a plate to reveal the caramel topping.

This dairy-free egg yolk caramel flan is a luxurious dessert that’s as impressive as it is delicious. The combination of coconut milk and egg yolks creates a silky texture, while the rich caramel topping adds a depth of sweetness. The flan can be made ahead of time, allowing the flavors to meld and the dessert to set beautifully in the fridge. Whether served for a special occasion or a weeknight treat, this flan is a perfect choice for anyone who enjoys a sophisticated dessert without the dairy.

Dairy-Free Egg Yolk Lemon Curd Tart

This dairy-free egg yolk lemon curd tart features a tangy, smooth, and luscious lemon curd filling made from egg yolks and coconut milk. The bright lemon flavor is perfectly balanced by the richness of the egg yolks, creating a custard-like texture that is both refreshing and indulgent. The buttery, dairy-free tart crust complements the curd beautifully, making it a perfect dessert for spring or summer. With its vibrant color and bold citrus flavor, this tart is sure to impress your guests.

Ingredients:

For the tart crust:

• 1 1/2 cups almond flour
• 2 tbsp coconut flour
• 1/4 cup coconut oil, melted
• 1/4 cup maple syrup or coconut sugar
• 1/4 tsp sea salt

For the lemon curd:

• 5 large egg yolks
• 1 can (13.5 oz) coconut milk
• 1/2 cup maple syrup or coconut sugar
• 1/2 cup fresh lemon juice (about 2 lemons)
• 2 tbsp lemon zest
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a medium bowl, mix the almond flour, coconut flour, melted coconut oil, maple syrup, and salt until combined. Press the mixture into the bottom and sides of a tart pan to form the crust.
3. Bake the crust for 10-12 minutes, or until golden brown. Remove from the oven and set aside to cool.
4. In a saucepan, whisk together the egg yolks, coconut milk, maple syrup, lemon juice, lemon zest, and vanilla extract.
5. Cook the mixture over medium heat, stirring constantly until it thickens (about 5-7 minutes). Be careful not to let it boil.
6. Once thickened, pour the lemon curd into the cooled tart crust and smooth the top with a spatula.
7. Chill the tart in the refrigerator for at least 2 hours to set the curd.
8. Serve chilled, optionally garnished with fresh berries or whipped coconut cream.

This dairy-free egg yolk lemon curd tart is a delightful treat with a perfect balance of sweet and tangy flavors. The rich and creamy lemon curd filling, combined with the crunchy almond flour crust, creates a satisfying dessert that is both indulgent and refreshing. It’s a great way to enjoy a dairy-free dessert that still delivers on flavor and texture. Whether you’re hosting a gathering or simply treating yourself, this tart is sure to be a showstopper that will please anyone with a love for citrus desserts.

Dairy-Free Egg Yolk Sweet Potato Pie

This dairy-free egg yolk sweet potato pie is a comforting and rich dessert perfect for fall. The combination of egg yolks, sweet potatoes, and warm spices results in a creamy, smooth filling that pairs wonderfully with a flaky, dairy-free pie crust. This pie is a great option for those looking for a cozy, indulgent treat without the use of dairy, and it’s a perfect way to use seasonal sweet potatoes. With its bold flavors and velvety texture, it’s bound to become a favorite for family gatherings or holiday dinners.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 4 large egg yolks
• 1/2 cup coconut milk (full-fat)
• 1/2 cup maple syrup or coconut sugar
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/4 tsp ground ginger
• 1 tsp vanilla extract
• 1 pre-made dairy-free pie crust

Instructions:

1. Preheat the oven to 350°F (175°C).
2. Boil the sweet potatoes in a pot of water for 15-20 minutes, or until tender. Drain and mash until smooth.
3. In a large bowl, whisk together the egg yolks, coconut milk, maple syrup, cinnamon, nutmeg, ginger, and vanilla extract.
4. Add the mashed sweet potatoes to the mixture and whisk until smooth and fully combined.
5. Pour the sweet potato filling into the pre-baked dairy-free pie crust.
6. Bake the pie for 45-50 minutes, or until the filling is set and slightly golden on top.
7. Let the pie cool before refrigerating for at least 2 hours to allow the filling to firm up.
8. Serve chilled, optionally topped with dairy-free whipped cream or candied pecans.

This dairy-free egg yolk sweet potato pie is a delicious and creamy dessert that brings warmth and comfort to any occasion. The natural sweetness of the sweet potatoes is enhanced by the richness of the egg yolks and coconut milk, creating a velvety smooth texture. The warm spices add depth to the flavor, making each bite a cozy experience. Whether for Thanksgiving, a family gathering, or a simple dessert craving, this sweet potato pie is the perfect choice for anyone who enjoys a dairy-free indulgence.

Dairy-Free Egg Yolk Mango Coconut Panna Cotta

This dairy-free egg yolk mango coconut panna cotta is a tropical, creamy dessert that combines the richness of coconut milk with the natural sweetness of ripe mangoes. The addition of egg yolks gives the panna cotta a smooth, custard-like texture, while the mango topping adds a burst of freshness and flavor. This light, yet indulgent treat is perfect for warm weather and can be made ahead for effortless entertaining. Its vibrant color and tropical taste make it an ideal dessert for any special occasion or casual dinner.

Ingredients:

For the panna cotta:

• 4 large egg yolks
• 1 can (13.5 oz) coconut milk (full-fat)
• 1/2 cup maple syrup or coconut sugar
• 1 tsp vanilla extract
• 1/2 tsp agar-agar powder (for setting)

For the mango topping:

• 2 ripe mangoes, peeled and chopped
• 2 tbsp lime juice
• 1 tbsp maple syrup (optional)

Instructions:

1. In a saucepan, combine the coconut milk, maple syrup, vanilla extract, and agar-agar powder. Bring to a simmer over medium heat, stirring until the agar-agar dissolves.
2. In a separate bowl, whisk the egg yolks until smooth.
3. Gradually pour the warm coconut milk mixture into the egg yolks while whisking constantly to temper the eggs.
4. Pour the tempered egg yolk mixture back into the saucepan and continue to cook, stirring constantly, until it thickens slightly (about 3-5 minutes).
5. Pour the mixture into individual ramekins or serving glasses and refrigerate for at least 4 hours or until set.
6. While the panna cotta is chilling, prepare the mango topping by blending the mango, lime juice, and maple syrup (if using) in a blender until smooth.
7. Once the panna cotta has set, top each with a spoonful of the mango puree.
8. Serve chilled, garnished with fresh mint or toasted coconut flakes, if desired.

This dairy-free egg yolk mango coconut panna cotta is a luxurious and refreshing dessert that transports you to a tropical paradise. The creamy coconut panna cotta, enriched with egg yolks, provides a satisfying and smooth texture, while the vibrant mango topping adds a burst of flavor and color. This dessert is easy to prepare and perfect for making ahead, making it ideal for dinner parties or special celebrations. Whether you’re serving it as a light finish to a meal or a standalone treat, this panna cotta will be sure to impress anyone who enjoys the delicious combination of coconut and mango.

Note: More recipes are coming soon!