This creamy coconut custard should be made the night before. Sprinkle with cinnamon before serving. We strained the custard before chilling to ensure it would be smooth.
3/4 cup sugar
1/2 cup cornstarch
1/8 teaspoon salt
3 (13.5-ounce) cans light coconut milk
1/2 teaspoon vanilla extract
1/8 teaspoon coconut extract
1/8 teaspoon ground cinnamon
How to Make It
Combine first 4 ingredients in a heavy medium saucepan. Bring to a boil over medium heat; cook for 1 minute, stirring constantly. Remove from heat; stir in extracts. Strain through a sieve into a shallow 2-quart dish; cover surface of custard with plastic wrap. Chill overnight. Sprinkle with cinnamon before serving.
This is a great vegan and gluten free custard! I just tried some warm and am now wishing I made it fresh to go with the cake I'm going to make tomorrow. I used vanilla and coconut essence instead of extract and doubled the portion because of the weaker strength of the essence. Tastes yummy and was quite easy to make.
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