This delightful plant-based custard is a creamy, dreamy dessert that will impress even the most skeptical of non-vegan diners. Infused with the warm notes of vanilla and enriched by the lusciousness of coconut milk, this custard is perfect for any occasion. Serve it chilled and topped with fresh fruits or a sprinkle of toasted coconut for an added touch of elegance!
Ingredients
- 1 can (13.5 oz) full-fat coconut milk
- 1/4 cup unsweetened almond milk
- 1/2 cup maple syrup (or agave syrup)
- 1/4 cup cornstarch
- 1/4 teaspoon sea salt
- 1 tablespoon pure vanilla extract
- 1 tablespoon coconut oil, melted
- Fresh fruit and toasted coconut for garnish (optional)
Instructions
Begin by shaking the can of coconut milk well before opening to ensure the cream and liquid are combined.
In a medium saucepan, combine the coconut milk, almond milk, maple syrup, cornstarch, and sea salt. Whisk everything together until smooth and there are no lumps.
Place the saucepan over medium heat and continuously whisk the mixture as it warms up. Continue to whisk until the custard begins to thicken, which should take around 5-7 minutes.
Once thickened, remove the saucepan from heat and stir in the vanilla extract and melted coconut oil, ensuring everything is well combined.
Pour the custard mixture into small serving dishes or ramekins. Allow it to cool at room temperature for about 15 minutes, then cover with plastic wrap and refrigerate for at least 2 hours, or until fully set.
When ready to serve, remove the custard from the refrigerator and garnish with fresh fruit and a sprinkle of toasted coconut, if desired. Enjoy the creamy, delightful flavors of this vegan custard!