Ingredients for Vegan Coconut Custard
- 1 can (13.5 oz) full-fat coconut milk
- 1/2 cup almond milk (or your preferred non-dairy milk)
- 1/2 cup granulated sugar
- 1/4 cup cornstarch (or arrowroot powder)
- 1 teaspoon vanilla extract
- Coconut Extract
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How to Make Vegan Coconut Custard
- In a medium saucepan, whisk together 1 can (13.5 oz) full-fat coconut milk, 1/2 cup granulated sugar, 1/4 cup cornstarch (or arrowroot powder), 1/4 teaspoon salt, 1 teaspoon vanilla extract, and 1/2 cup almond milk (or your preferred non-dairy milk) until completely smooth.
- Place the saucepan over medium heat and stir constantly, scraping the bottom and sides of the pan to prevent sticking, until the mixture comes to a gentle boil. This should take about 2-3 minutes.
- Reduce the heat to low and continue to stir constantly for another 2-3 minutes, or until the custard has thickened to a pourable consistency that coats the back of a spoon.
- Remove from heat and immediately strain the custard through a fine-mesh sieve into a bowl to remove any lumps. Stir in an additional 1/4 teaspoon of vanilla extract for enhanced flavor.
- Pour the custard into individual ramekins or a larger serving dish. Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming.
- Refrigerate for at least 4 hours, or preferably overnight, to allow the custard to fully set and chill.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
95g
Fat
93g
Carbs
11g
