Enjoy an impressive dessert that requires minimal effort.
GLUTEN-FREE | DAIRY-FREE | PLANT-BASED | VEGETARIAN | VEGAN
Vanilla Coconut Custard with Berry Compote
Author: Jen - A Naturally Nu Foodie Recipe
Prep Time: 5 minutes
Cook Time: 20 to 25 minutes
Total Time: 25 minutes
Number of Servings: 3 to 4
Vanilla Coconut Custard
1 can (13.5 fl oz / 400 mL) coconut milk
2 large eggs
¼ cup (60 mL) maple syrup
1 tsp (5 mL) vanilla
1-½ tbsp + 1 tsp (27 mL) cornstarch
1 cup (250 mL) mixed berries
1 tsp (5 mL) muscovado or dark brown sugar
In a medium saucepan, simmer coconut milk over medium heat for about 3 minutes. Remove from heat. Note: mixture should simmer around the edges of the saucepan but should not reach a full boil.
Whisk eggs together in a separate medium saucepan. Combine eggs with maple syrup, vanilla and cornstarch.
Slowly pour warm coconut milk into egg mixture. Return to heat and whisk continually over medium-low heat until custard thickens for about 5 to 10 minutes. Custard should coat the bottom of a spoon. Remove from heat, allow to cool and refrigerate.
In a small saucepan, combine berries and sugar. Cook over medium heat until berries start to boil for about 2 minutes.
Reduce heat to medium-low. Mash fruit gently for about 10 minutes until berry juice slightly thickens. Remove from heat.
Layer custard and berry compote into small bowls, and serve.
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