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.
Kids are sure to love this delectable vegan coconut custard and won’t stop asking for more. A perfect crowd-pleaser dessert at potlucks, game nights, family gatherings and get together parties.
Coconut milk custard recipe variations
Vegan coconut custard can be customised to suit an individual’s taste preference.
A pinch of ground nutmeg or ground cinnamon gives it a wonderfully wholesome and amazing flavour.
Try adding strawberry puree for a fruity version or add some cocoa for kid appeal.
A dash of rose water adds a lovely floral aroma to this custard sauce.
A dash of lemon juice and little lemon zest adds a lovely zinginess to the custard sauce.
How to serve Vegan Coconut Milk Custard Sauce
A great vegan alternative option to make pies, cakes, pudding.
You could use it in place of pastry cream.
Top it on fruits, pancakes, pudding or crepes.
A great substitute to traditional custard for gluten and dairy intolerant people.
Watch how to make Coconut Milk Custard
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Coconut Milk Custard (Vegan Custard Sauce)
- 1 tin (400ml) Coconut Milk
- 1/3 cup (77 gms) Sugar
- 1 tsp Vanilla Extract
- 3 tbsp (30 gms) Corn flour
- To make a cornflour slurry, combine 1 tsp cornflour and little coconut milk in a small bowl. Stir and mix well. Keep aside.
- Combine coconut milk, sugar, vanilla extract, prepared cornflour slurry in a saucepan.
- Turn on the heat to the 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.
More Vegan Recipes:
Coconut milk: I’ve used store-bought full fat coconut milk can.
Sweetener: Regular sugar has been used in this recipe. You may use healthy alternatives such as maple syrup, agave nectar, brown sugar, coconut sugar.
Flavour Enhancer: Vanilla extract is an ideal option to enhance the flavour of custard. You could use vanilla pod or pure extract.
Powdered Starch: I’ve used corn flour that acts as a thickening agent and aids in smooth and silky soft texture to the custard sauce. You could use other powdered starch such as arrowroot.
Making cornflour slurry.
Combining coconut milk, sugar, vanilla extract, prepared cornflour slurry in a saucepan.
Smooth, creamy and rich custard sauce.
Enjoy vegan custard sauce hot or chill it in the fridge for a few hours and serve chilled.
Add a small pinch of turmeric to get a golden colour.
Sauce keeps good for 3-4 days in the refrigerator.
Cooking time may vary depending on the type of burner you use.
Adjust cornflour based on your preferred consistency.
Adjust sugar to suit your taste preference.
Tips & Tricks
Ensure to mix sugar and cornflour slurry well before turning the heat on to avoid the forming lumps.
Keep stirring constantly to avoid burning at the bottom of the pan.
Lumps should not form if you keep stirring constantly, but if you get few lumps, strain the custard sauce through a sieve before serving or chilling.
Always make custard at low flame.
Turn off the heat depending on your required consistency.
More recipes with coconut:
KEEP IN TOUCH
Do let me know if you make this fabulous vegan custard sauce. I love to get feedback from readers.