Coconut Milk Custard (Vegan Custard Sauce)
Coconut milk custard - vegan and creamy dessert that takes just 10 minutes to make. A delectable vegan custard bursting with fabulous coconut flavour is sure to appeal coconut lovers.
Cook Time10 mins
Total Time10 mins
- 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.
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.