Vanilla Coconut Custard with Berry Compote

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

Ingredients:


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


Berry Compote


1 cup (250 mL) mixed berries

1 tsp (5 mL) muscovado or dark brown sugar


Method:


  1. 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.

  2. Whisk eggs together in a separate medium saucepan. Combine eggs with maple syrup, vanilla and cornstarch.

  3. 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.

  4. In a small saucepan, combine berries and sugar. Cook over medium heat until berries start to boil for about 2 minutes.

  5. Reduce heat to medium-low. Mash fruit gently for about 10 minutes until berry juice slightly thickens. Remove from heat.

  6. Layer custard and berry compote into small bowls, and serve.


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