Coconut Vanilla Custard
Vegan; Gluten Free; 10 minutes
I made this last night to go with the dessert I'm serving tonight for a girls night (I'll post all 3 parts, then you make it or just mix 'n' match). Bruce is out of town, and well, I'm not the greatest cook when he's not around. In fact, I don't cook at all. Hey, sometimes a girl needs a break (and not when she's sick)... Here the Coconut milk and Vanilla Almond milk create the perfect balance of not an over power of sweetness.
1 cup coconut milk, divided
1 cup vanilla almond milk
2 Tablespoons cornstarch
1. Over medium heat, bring 1/4 cup of coconut milk to a boil.
2. In a large mixing cup or a small bowl, whisk the cornstarch with the vanilla almond milk and remaining coconut milk (3/4 cup). Add to heated milk, whisking to avoid clumping. The custard should begin to thicken in about 5-8 minutes and remove from heat. Allow to cool and refrigerate until need or ready to enjoy.
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