Dairy free coconut custard is a creamy dessert that takes less than 15 minutes to make. A delectable vegan custard sauce bursting with fabulous coconut flavour is sure to appeal to coconut lovers. It is a super easy recipe made with just 4 ingredients and perfect to serve dinner guests.
Kids are sure to love this delicious 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.
The best part is it’s not necessary to use up a whole can of coconut milk. The leftover coconut milk could be used in sweet recipes such as date caramel sauce, and in various savoury recipes such as mint pulao, vegetable pulao, butternut squash chickpea curry and pumpkin pasta with spinach.
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 creamy coconut custard sauce.
A dash of lemon juice and a little lemon zest is a great way to add a lovely zinginess to the custard sauce.
Toasted coconut or coconut flakes add texture and pronounced coconut flavor. Either stir in the sauce or as a topping.
How to serve Vegan Coconut Milk Custard Sauce
A great vegan alternative option to make coconut custard pies, cakes and 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.
Coconut Milk Custard (Vegan Custard Sauce)
Ingredients
- 1 tin (400ml) Coconut Milk
- ⅓ cup (77 gms) Sugar
- 1 tsp Vanilla Extract
- 3 tbsp (30 gms) Corn flour
Instructions
- 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 aside.3 tbsp (30 gms) Corn flour, 1 tin (400ml) Coconut Milk
- Combine coconut milk, sugar, vanilla extract, prepared cornflour slurry in a saucepan.⅓ cup (77 gms) Sugar, 1 tsp Vanilla Extract, 1 tin (400ml) Coconut Milk
- 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.
Notes
** Nutritional information provided here is estimated and for guidance only. Please refer my Recipe Disclaimer for more details.
Nutrition
Ingredients
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 and 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 the smooth and silky soft texture of the custard sauce. You could use other powdered starch such as arrowroot.
Step by step Instructions
Making cornflour slurry.
Combine remaining coconut milk, sugar, vanilla extract, prepared cornflour slurry in a large saucepan and cook over medium heat stirring regularly.
Smooth, creamy and rich custard sauce.
Enjoy vegan custard sauce hot or chill it in the fridge for a few hours and serve chilled.
Notes
Add a small pinch of turmeric to get a golden colour.
Creamy coconut custard keeps good for 3-4 days in the refrigerator. It thickens when chilled.
Adjust cornflour based on your preferred consistency.
Adjust sugar to suit your taste preference.
The sauce thickens further once it cools down.
Storage
This silky custard stays good for 3-4 days in the fridge if stored properly in an airtight container. Ensure custard is at room temperature before storing it in the fridge.
Tips and Tricks
Ensure to mix sugar and cornflour slurry well before turning the heat on to avoid 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 a few lumps, strain the custard sauce through a sieve before serving or chilling.
Always cook coconut milk at low to medium flame.
Turn off the heat depending on your required consistency of dairy free coconut custard recipe.
Put a plastic wrap and store custard in the fridge. Ensure the plastic touches the base of the custard to prevent the layer from forming on the top.
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KEEP IN TOUCH
Do let me know if you make this dairy free coconut custard recipe. If you like this recipe kindly consider rating it using stars in the comment section or on the recipe card to help more people find this recipe online. You can stay up to date by following me on Facebook, Pinterest, Instagram or subscribing to my Youtube channel. Or why not subscribe to my blog and get simple recipes straight to your inbox?
I’m looking for a custard that would hold up well in a ginger snap pie crust. We have an excessive amount of canned coconut milk, and we are a non-dairy household. this sounds a lot like hawaiian haupia. Which I love, would the consistency of this custard slice in a pie?
Hi Skye, so sorry I am not sure as I never tried gingersnap pie crust with this custard. I would love to know how it turned out, do let me know if you decide to try it.
Could you use light coconut milk for this? Would extra corn starch do the trick? Thanks!
Absolutely. Light coconut milk works equally well and yes extra corn starch helps to thicken and get the right creamy consistency. However, I wouldn’t suggest doubling the quantity as too much starch would mask the coconut flavour. Just a little extra should be enough.
This turned out amazing! Definitely the easiest vegan custard recipe I’ve found – and it was super quick, too. I used it for a fruit tart and the texture was perfect and so tasty, not too sweet.
Thank you for your feedback, I’m so pleased to know it turned out perfect.
What a decadent dessert; worthy of a restaurant, indeed! Looks too good to pass up!
It indeed is Sara!
This is such a great way to use coconut milk.
Yes, Dannii this is so quick and easy to make and a great way to use up the leftover coconut milk too.
oh we lovvvvvve coconut over here! and my mom is obsessed with custard, ill have to try this for her it looks so yum!
I’m so pleased to know you find this recipe useful, I would love to know how your mom enjoyed the custard 🙂