Coconut Custard

Every now and then Rich will mention longingly that his favorite dessert that his mom made growing up was custard. Each time I make a mental note to make some vegan custard that is going to be the best f**king custard in the world. Because if my husband wants custard THEN HE’S GOING TO GET A VEGAN VERSION OF CUSTARD!

I’ve mentioned a few times before on this blog that I can be impulsive and so it’s no surprise that I found a recipe for coconut custard online but half way through I realized I didn’t have all the ingredients so I started to improvise.

Here’s what I did. First I heated these ingredients in a saucepan until they boiled:

  • 1 can of regular coconut milk
  • 2 tbsp cornstarch
  • 1 tsp vanilla
  • 1 tsp nutmeg
  • 1/4 cup of sugar (I would double that but I ran out…I did use 1/2 a cup of icing sugar too)

I then poured the mixture (that was really rubbery) into small dessert cups. I used Blue Monkey Coconut milk which is really really thick so the custard ended up tasting more like jell-o. Still very tasty but not exactly like custard. (It just occurred to me that mixing in coconut chips before refrigerating would be divine.)

I put them in the fridge for an hour and sprinkled with sugar. I thought it would be amazing if I could crystallize the sugar with a hand-held lighter made for candles but….. it didn’t work. You need one of those mini-blow torch things.

Finally I topped it with some delicious raspberry jam!

Pretty tasty but I don’t think Rich has forgotten his childhood custard yet….

Coconut Custard

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2 Comments Add yours

  1. Laura says:

    This looks delicious to me!

    1. Thanks! I did end up having two bowls in a row if that’s any indication of their taste.

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