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 is a versatile ingredient that infuses great flavours to any dish. I’ve used it to make Mint Pulao that turned out fabulous.
As always, you will find the full ingredients list with measurements and detailed recipe instructions in a separate recipe box. To bypass the text section choose “SCROLL TO RECIPE” or “PRINT RECIPE” or click the “SCROLL TO VIDEO” option to watch the full video of this recipe. All options are located at the beginning of the post.
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)
Ingredients
- 1 tin (400ml) Coconut Milk
- 1/3 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.
- 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.
Video
Notes
** Nutritional information provided here is estimated and for guidance only. Please refer my Recipe Disclaimer for more details.
Nutrition
More Vegan Recipes:
Fruit Salad with Ginger-Lime Dressing
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, 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.
Instructions
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.
Notes
Add a small pinch of turmeric to get a golden colour.
Sauce keeps good for 3-4 days in the refrigerator. It thickens more when chilled.
Adjust cornflour based on your preferred consistency.
Adjust sugar to suit your taste preference.
The sauce thickens further once it cools down.
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 coconut-based recipes:
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- Strawberry Frozen Yogurt
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- Strawberry Yogurt Bark
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- Coconut Date Balls
KEEP IN TOUCH
Do let me know if you make this fabulous vegan custard sauce. I love to get feedback from readers.
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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 🙂