A mellow, creamy vegan custard that is sure to please. Having recently made the transition to vegan, I found myself craving a nice creamy custard. This recipe is the result. You can substitute and non-dairy milk for the almond milk and arrowroot powder for the cornstarch.

Ingredients

4 serv.

coconut milk↗16 ounces
almond milk↗8 ounces
sugar↗1⁄3 cup
cornstarch↗1⁄4 cup
vanilla extract↗1⁄2 teaspoon
coconut extract↗1⁄4 teaspoon

Step-by-step instructions

1
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.

Source: food.com

Original recipe ↗

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