About:

Custard- it’s nice to enjoy a slightly sweet dessert after a meal. However, when you can make it dairy and gluten free, and combine the flavour of coconut, you have a delicious and creamy creation the whole family will crave.

This was rich and tasty, yet it did not feel greasy or heavy at all. And, incredibly, it was vegan!

Yields: 2 cup
Preparation time: 5 mins
Cooking time: 20 mins

Ingredients:

• Coconut milk-1tin (200ml)
• Corn flour/corn starch- 2tbsp
• Vanilla essence-2tsp
• Stevia-3-4tbsp (adjust as per the sweet preferred)
• Turmeric- a generous pinch

Procedure:

• Warm the coconut milk on a medium low flame without bringing it to the boil.
• Thoroughly blend the sugar with the cornflour and then gradually add the warm milk, taking particular care in the initial phase to dissolve any lumps.
• Then add the vanilla essence and the turmeric.
• Bring the eggless custard to the boil, continuing to stir all the time; cook for a further 3 minutes and eliminate the vanilla pod.
• Now allow the custard to cool down completely before serving it on to the dessert

OR

• Once cold, cover the custard with cling film, in direct contact with the surface, and place in the refrigerator for at least 30’ before use.

Make this a Fresh fruit Pudding/Dessert using Biscuit base:

Note:

• If your custard forms lumps just whisk using a hand blender until smooth.
• You can use almond milk or regular milk for variation.
• You can add dairy free butter/regular butter for light and fluffy consistency
• Stevia can be replaced with brown sugar or any sweetener of choice.
• Adding cream would make this custard thick equivalent to store bought one
• Cooking for longer time whisking continuously is another way to make custard thicker.