Vegan Coconut Custard
photo by Chef Joey Z.
- Ready In:
- 10mins
- Ingredients:
- 6
- Serves:
-
4-6
ingredients
- 16 ounces coconut milk
- 8 ounces almond milk
- 1⁄3 cup sugar
- 1⁄4 cup cornstarch
- 1⁄2 teaspoon vanilla extract
- 1⁄4 teaspoon coconut extract
directions
- In a medium saucepan, combine all ingredients and whisk together until it is smooth. Place over medium heat and stir constantly until it begins to boil. Reduce heat to low and continue to stir until it thickens. Transfer to bowl and refrigerate until set. You may also play in individual baking cups and place in a water bath, baking at 350 for 20-30 minutes until set.
Reviews
-
I am a custard lover and since I don't consume dairy products this was perfect. I used vanilla almond milk and kuzu instead of cornstarch. I didn't have any coconut extract so just used vanilla and I grated some fresh nutmeg on top of the pudding. Next time I may try almond extract or lemon. Just for something different. Thanks Chef for this dairy free recipe! :)