Vegan Custard

Ingredients

• 1/3 cup Cornstarch ((42g))
• 1 1/2 cups Soy Milk ((360ml) or other non-dairy milk such as almond/cashew/oat)
• 14 ounces Canned Coconut Milk ((400ml) Full Fat, Unsweetened)
• 1/2 cup Super Fine Sugar ((115g) Caster Sugar)
• 1 tsp Vanilla Extract
• 1/4 tsp Turmeric
• 4 Tbsp Vegan Butter

Instructions

1. 1

   Mix the cornstarch with a little of the non-dairy milk until smooth.

2. 2

   Add coconut milk and soy milk (or other non-dairy milk) to a saucepan and whisk in the cornstarch mix. Add super fine sugar, vanilla extract and turmeric.

3. 3

   Heat on medium to high heat, stirring all the while until it thickens dramatically.

4. 4

   Add vegan butter and whisk in.

5. 5

   Now it's ready to serve as a dessert topping for cakes or pies or puddings etc.

6. 6

   Or you can allow it to cool and serve it cold over fresh or canned fruits.