Welcome, dear friends, to my vegan kitchen! I am ecstatic to share this recipe with you today. As a vegan chef, I am constantly exploring new flavor profiles and ingredients to create dishes that are both delicious and animal-friendly. Today, we will be making a luscious and creamy Vegan Coconut Custard.
As someone who grew up on traditional desserts made with dairy and eggs, I know how challenging it can be to find plant-based alternatives that measure up in terms of taste and texture. I assure you that this custard is every bit as rich and decadent as its non-vegan counterparts.
This recipe is perfect for those who are lactose intolerant or have an aversion to dairy products. It’s also suitable for anyone who follows a plant-based diet and avoids animal foods for ethical or environmental reasons.
With just a few simple ingredients and some easy-to-follow steps, you’ll have this dreamy treat ready in no time. You’ll be amazed at how versatile the custard is – it can be used as a filling for cakes, tarts or pastries, or enjoyed on its own as a light dessert after a fulfilling meal.
Join me on this culinary adventure today as we whip up this scrumptious vegan coconut custard recipe – one that’s surely going to make your taste buds tingle with bliss!
Why You’ll Love This Recipe
Dear food lovers,
Are you on the hunt for a delicious, plant-based dessert recipe that will satisfy your sweet tooth cravings? Look no further than this vegan coconut custard recipe!
Let me tell you why you’ll love this recipe. First and foremost, it’s dairy-free and gluten-free, making it a great dessert option for those with dietary restrictions. The use of full-fat coconut milk in this recipe not only adds a creamy texture but also a delightful coconut flavour that pairs perfectly with the subtle sweetness of the custard.
In addition to being delicious, this vegan custard is incredibly versatile. You can enjoy it on its own or use it as a pastry cream to fill cakes and pastries. Its smooth consistency makes it perfect for layering in trifle desserts or serving as a base for pudding or frozen custard.
This recipe is also relatively simple to make with only a few ingredients needed such as cornstarch, sugar, and vanilla extract. In about 15 minutes, you’ll have a scrumptious dessert that’s sure to impress anyone who tries it.
So, whether you’re hosting a dinner party or just looking for a sweet treat after a long day, give this vegan coconut custard recipe a try. Trust me; your taste buds will thank you!
Let me introduce you to the star ingredients of this vegan coconut custard recipe! Gather the following items:
Base of the custard:
- Coconut Milk (2 cups)
- Coconut Cream (1 cup)
Thickening and sweeteners:
- Cornstarch (1/3 cup)
- Granulated Sugar (1 1/2 cups)
- Pinch of Turmeric (for that yellow color)
- Vanilla Extract (1 teaspoon)
This is an easy-to-source list of items, most of which are readily available at your local grocery store. For this recipe, I recommend using full-fat coconut milk and cream to achieve a luscious and smooth consistency in the custard.
The Recipe How-To
Step 1: Combine Ingredients
In a large mixing bowl, whisk 2 cups of coconut milk, 1 cup of full-fat coconut cream, and 1/3 cup of cornstarch until well combined. Make sure there are no lumps in the mixture.
Step 2: Cook the Mixture
Transfer the mixture to a saucepan and cook on medium-high heat while stirring constantly. Add 3/4 cup of granulated sugar to the mixture and keep stirring until the mix comes to boil. Reduce heat to low-medium and let the mixture simmer for another 2-3 minutes or until it thickens.
Keep on stirring constantly so that it doesn’t stick to the bottom and burn. Avoid letting it sit idle for too long.
Step 3: Add Vanilla & Turmeric
Remove the saucepan from heat and whisk in 1 teaspoon of vanilla extract and a pinch of turmeric.
The turmeric not only adds vibrant color to your custard but also has amazing health benefits. It is known for its anti-inflammatory properties, great for improving brain function, and lowering disease risk.
Step 4: Transfer to Ramekins
Preheat your oven to 350°F/177°C. Pour the custard into individual ramekins or a large baking dish. If you like, you can pour it through a fine-mesh sieve for a silky-smooth texture.
Make sure you do not overfill them as they might spill over when you bake them. Leave about a quarter-inch gap from the top edge of your ramekins.
Step 5: Bake Away!
Place each ramekin in a baking pan filled partially with water, so they’re half-submerged. This is called a water bath, is key in producing an evenly cooked custard that isn’t ruined by yellow discoloration where it touches the bottom of the baking vessel.
Bake at 350°F/177°C for 20-30 minutes or until set around the edges but still jiggly towards the center.
Vegan Coconut Custard Tip: To check if your custard is done, give your ramekin or dish with custard quick shake-a wiggle at about 25 minutes to see how much jiggle is left in it. The custard should still have a little jiggle right in the middle while set all along its outer edges.
Remove from the oven when done and let cool on a wire rack to room temperature before chilling in the refrigerator for at least an hour.
Now that you have learned how straightforward it is to whip up this vegan coconut custard recipe let us see some equally tempting ideas on how best we can serve this dessert!
Substitutions and Variations
Darling, if you’re feeling bold, then why not try some delicious variations on this vegan coconut custard recipe? Allow me to share with you some of my personal favorite substitutions for this delectable dessert.
– Milk: While I used coconut milk in this recipe, you can use any plant-based milk such as almond, soy or oat. Keep in mind that using a different milk may alter the flavor slightly.
– Sugar: I used granulated sugar in this recipe, but feel free to substitute it with coconut sugar for a more earthy taste or use maple syrup for added natural sweetness.
– Cornstarch: Instead of cornstarch, you can also use arrowroot powder or tapioca starch. These substitutes have similar thickening power to cornstarch and will work just as well.
– Vanilla Extract: I used vanilla extract in this recipe, but you can also use coconut or almond extract for an exciting twist on the original flavor.
– Caramel Custard: For a touch of decadence, add a caramel layer to your custard. Melt 1/4 cup of sugar over low heat until it turns into a rich caramel color. Pour it into your serving dishes before adding the custard mixture.
– Coconut Pie: You can turn this custard into a delicious coconut pie by pouring the mixture into a pre-made pie crust and baking it at 350F for 30 minutes until the custard is set and golden brown on top.
With these substitutions and variations, you can create your unique spin on this vegan custard recipe that’s both remarkable and mouth-watering. In fact, let your imagination run free! Mix and match these options to create several fantastic versions of this dish.
Serving and Pairing
Serving and pairing is important to help you get the most out of this vegan coconut custard recipe. As a dessert, this custard can be served on its own, but it also goes perfectly with other sweets. For example, you can top the custard with fresh fruit like berries, sliced mangoes or kiwi to add a fruity twist to this delectable dessert.
If you’re looking for something richer, creamy and indulgent, then try serving this vegan coconut custard with some vegan whipped cream or even vegan caramel sauce for that delicious, sweet treat.
Another way to serve this delightful custard is by freezing it into tasty popsicles or using it as an ice cream base recipe. After all, who doesn’t love a sweet and creamy frozen custard that’s free from dairy?
Since this recipe has a rich flavor and creamy texture, it pairs best with tart and tangy fruits like citrus or tropical fruits such as pineapple. You can also call your friends over for a dinner party, serve this vegan coconut custard as dessert and watch them savor every bite.
This vegan coconut custard certainly stands tall on its own but can also be paired splendidly with different desserts or enjoyed as an ice-cold treat during hot summer days.
Make-Ahead, Storing and Reheating
Vegan Coconut Custard is a dish that can be made ahead of time and stored in the refrigerator for later use. This is especially useful when hosting parties or events where you want to minimize your workload on the day of the event. Once made, you can store it in an airtight container in the fridge for up to 4 days.
Reheating vegan custards can be tricky, but with the right steps, it can result in a smooth, creamy texture. To reheat the Coconut Custard, I recommend placing it in a heat-resistant bowl, and then heating it in the microwave or a water bath. If using a microwave, heat it 10-20 seconds at a time while stirring in between until desired temperature is reached. In a water bath, set the bowl over simmering water and stir until warmed.
This custard also freezes well! Just follow through with the recipe, let it cool down and store in an airtight container or Ziploc bag before placing it in the freezer, where it will keep for up to 3 months. When you’re ready to use your frozen custard, simply allow it to thaw overnight or for several hours before reheating.
Overall, make-ahead and freezing is an ideal way to ensure that you have vegan coconut custard on hand when you need it most. Whether it’s prepared as part of an ice cream recipe or standalone pudding accomplishment, this vegan dessert will have everyone raving about its velvety smooth taste and buttery goodness.
Tips for Perfect Results
Now that you have all the ingredients for this delicious vegan coconut custard recipe, let me share with you some tips to ensure your custard comes out perfectly.
First and foremost, make sure to use full-fat coconut milk to achieve a luscious and creamy texture. The fat in the coconut milk is important to create that rich and velvety consistency that we all love in custards.
Also, don’t shy away from using cornstarch as it’s key to thicken the custard. When mixing the cornstarch with liquid ingredients like coconut milk, make sure to stir it well to avoid any lumps in the mixture.
Another trick is to add a pinch of turmeric for color. This will give your custard a beautiful yellow hue that resembles traditional egg-based custards.
To prevent the custard from forming a skin on top while cooling, cover it with plastic wrap directly on the surface of the custard.
When adding the sugar, do it gradually and mix well between each addition. This will help prevent graininess in the final product.
For best results, let the custard cool down at room temperature for about 15 minutes before transferring it to the refrigerator.
Finally, if you prefer a more indulgent dessert, add some whipped coconut cream on top of your custard before serving.
By following these tips, your vegan coconut custard will come out perfectly every time!
I am thrilled to share with you my recipe for vegan coconut custard. Not only is this dessert delicious and creamy, but it’s also dairy-free and plant-based. This recipe has been tested and perfected, making it a go-to treat that your family and friends will love.
As a vegan chef, I have seen firsthand the powerful influence of great plant-based dishes on people’s lives. Veganism is not just about what we eat; it’s about our impact on the environment, animal welfare and public health. When we choose to embrace more vegan dishes in our diet, we are taking proactive steps toward a more ethical and healthier lifestyle.
Therefore, I encourage you to try this recipe at home and share it with those you love. Let’s show how delightful vegan desserts can be, one spoonful at a time. Let us take the leap together into new horizons of health, compassion, and sustainability.
Remember that eating vegan is not just about the occasional meal; it’s a lifestyle choice that impacts millions of lives around the world every day. So, let’s make this world a better place starting from our plates!
Vegan Coconut Custard Recipe
- 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
- 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.
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Jolo is a talented chef and food blogger with a passion for vegan and Caribbean flavors. From savory vegetarian dishes to tropical smoothies, Jolo’s Kitchen has something for everyone. Whether you’re looking for meat-free meals or creative Caribbean recipes, Jolo’s Kitchen is the perfect place for you.