This lightly coconut flavoured custard is dairy free and has a silky texture. It’s the perfect thing to have with crumbles, in a trifle or with your christmas pudding. It also has the plus of being far lower in sugar than regular custard.
It’s also really easy to make and can be served warm or cold. If you get lumps, just pass it through a sieve and the texture will be nice and smooth – easy!
400ml coconut milk
1 vanilla pod
1 Tbs cornflour
1 Tbs maple syrup (you can add more if you like)
Place milk in a saucepan, split the vanilla pod and scrape the seeds into the milk, also put the scraped pod in. Bring to a simmer over a very low heat.
Meanwhile, whisk eggs, syrup and cornflour together in a medium bowl, you want it to be as lump free as possible and a little frothy. Once milk has come to a simmer remove the vanilla pod and pour the hot milk into the eggs slowly, making sure to whisk as you go. Whisk until well combine and transfer back to the pot.
Put the hot back on a very low heat and stir slowly until mixture is thick enough to coat the back of your spoon. It’s now ready to serve. If lumpy pass through a fine sieve first.