Coconut milk custard – vegan and creamy dessert that takes just 10 minutes to make. A delectable vegan custard sauce bursting with fabulous coconut flavour is sure to appeal coconut lovers.
1 tin (400ml) Coconut Milk
⅓ cup (77 gms) Sugar
1 teaspoon Vanilla Extract
3 tbsp (30 gms) Corn flour
Before you get started, scroll up a little and watch a quick recipe video.
Check the notes and tips at the bottom of the recipe for extra info and help.
To make a cornflour slurry, combine cornflour and little coconut milk in a small bowl. Stir and mix well. Keep it aside.
Combine coconut milk, sugar, vanilla extract, prepared cornflour slurry in a saucepan.
Turn on the heat to medium-low flame and keep stirring continuously.
Keep stirring until sauce thickens and reaches thick, creamy rich sauce. It takes around 8-10 minutes.
Turn off the heat and transfer the sauce to a pitcher or jar.
Enjoy it hot or chill it in the fridge for a few hours and serve chilled.