Vegan Coconut Custard Food

VEGAN CUSTARD

Steps:

• Combine the custard powder with the sugar. Add 2-4 tbsp coconut milk from a 400ml can and mix to a smooth paste. Heat the rest of the coconut milk from the can in a pan with another 400ml can coconut milk and the water until almost boiling. Whisk some of the coconut milk mixture into the custard powder mixture until it looks like a smooth custard sauce, then tip this into the pan with the rest of the hot coconut milk. Return to the boil over a low heat, stirring continuously, until you have a thick, smooth custard.

VEGAN COCONUT CUSTARD

Steps:

• In a medium saucepan, combine all ingredients and whisk together until it is smooth. Place over medium heat and stir constantly until it begins to boil. Reduce heat to low and continue to stir until it thickens. Transfer to bowl and refrigerate until set. You may also play in individual baking cups and place in a water bath, baking at 350 for 20-30 minutes until set.

EASY VEGAN FLAN (NO-BAKE!)

Steps:

• Start by getting out 4 individual ramekins; ideally they should be 3-4 inches in diameter (at the base) and 2-3 inches deep. Place them within easy reach.
• CARAMEL: Add the coconut sugar, salt, vanilla extract, and water to a medium saucepan and turn on medium-low heat. Set a timer for 3 minutes and stir constantly while cooking - the sugar will dissolve and the mixture should start to bubble vigorously and thicken slightly. Stick with it! If it is only gently bubbling, turn up your heat very slightly. Or if it's smelling burnt at all, turn heat down. As soon as the 3-minute timer goes off, quickly distribute the caramel between your 4 prepared ramekins (~1 heaping tablespoon per ramekin). Set aside.
• CUSTARD: You can rinse the same saucepan with hot water and use it for the custard, or choose another - make sure whatever pan you choose is deep enough to hold 4 cups (950 ml) of boiling liquid.
• Add the salt, cornstarch or arrowroot, agar agar, maple syrup, and vanilla extract to the cooled (or room temperature) saucepan and whisk together until few lumps remain. Then add the coconut milk and whisk vigorously until well combined.
• Place the saucepan over high heat, whisking continuously until the mixture comes to a boil. This should take about 5-7 minutes. Then reduce the heat to medium low and set a timer for 2 minutes. Continue whisking until the timer goes off. The mixture will have thickened but should still be quite loose and pourable.
• Carefully distribute the custard between the ramekins, on top of the caramel. Let the flan cool for 5-10 minutes before transferring it to the refrigerator. Refrigerate for 3 hours, uncovered. If chilling for more than 3 hours, cover lightly with foil, leaving room for a bit of ventilation.
• Once set, you can eat your flan straight from the ramekins with a spoon, or carefully remove them by loosening the edges with a butter knife and turning them upside down onto a plate. You may need to shake gently and tap the bottom to help them slip out!
• Best enjoyed the first day, but will keep for up to 3 days lightly covered in the refrigerator. Not freezer friendly.

VEGAN COCONUT MACAROONS

Steps:

• Preheat oven to 325°F (162 °c) and line a baking tray with a silicone baking mat or parchment paper.
• To a medium sized mixing bowl, add the coconut, sugar, cornstarch and salt. Stir together really well.
• Gradually add the coconut milk, stirring as you go until the mixture is wet enough that you can squeeze it together in your hand and it stays mostly in one piece. You might not need all of the milk.
• With an ice cream scoop or cookie scoop that holds about 2 - 2½ tablespoons, scoop out the mixture, and press it in really tightly with your fingers or the back of a spoon or spatula to compact it. Then dollop it out gently onto the lined baking tray.
• Bake for 25 minutes, then remove from the oven and leave to cool on the tray.
• Optional - See recipe notes for how to dip in chocolate.