Vegan Coconut Custard Recipes

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.

Steps:

• Beat coconut milk, eggs and sugar together until sugar dissolves and mixture is well blended.
• Sieve through cheesecloth so mixture is fine and smooth.
• Pour into serving bowl (individual bowls if preferred).
• Place serving bowl inside steamer.
• Steam until firm - time varies depending serving size.

Steps:

• Preheat the oven to 350°F.
• In a food processor, blend the tofu, silken tofu, canola oil, agave nectar, lemon juice, vanilla extract, lemon extract, and salt, scraping down the bowl often, until very smooth. This will take some time. When the mixture is completely smooth, add the coconut and blend just until combined. Spoon into the unbaked piecrust and bake for 30 to 35 minutes, until the tofu is set. Remove from the oven and let cool to room temperature before refrigerating. The pie gets firmer as it cools in the refrigerator.

Steps:

• In a blender, puree mangoes and ice until smooth. In a large saucepan over medium-high heat, bring coconut milk and agave nectar to a boil. Lower heat to medium. Add agar agar and whisk for about 5 minutes, until powder has dissolved.
• Add mango puree to coconut milk mixture. Remove from heat, pour into serving dishes, and refrigerate about one hour before serving.

Steps:

• Preheat oven to 350°F.
• Mix 1/3 cup sugar & 1/2 teaspoon cinnamon - then set aside.
• Beat Coconut Milk, pumpkin, sugar, eggs, salt, extract and nutmeg until well mixed. Fill 6 custard cups with 2/3 cup of pumpkin mixture.
• Lightly sprinkle top with cinnamon sugar.
• Make a water bath by filling a 9" x 13" baking dish with 4 cups of hot water. Place each filled custard cup in baking dish. Make sure water comes to level of custard.
• Bake for 35 - 40 minutes, or until a knife inserted near the center of the custard comes out clean.
• Chill custard at least 2 hours or overnight.
• Before serving - sprinkle each custard with a teaspoon of sugar. Melt sugar with a torch or under a broiler until just golden.

Steps:

• Whisk cornstarch, sugar, and salt together in a heavy-bottomed saucepan.
• Add milk and egg replacer or banana and whisk until lumps disappear.
• Heat over medium heat, whisking, until the custard thickens.
• To test whether the custard is thick enough, dip a wooden spoon into the mixture and run your finger through the coating.
• When the custard is thick enough, the trail will not close back up.
• Take the custard off heat. Whisk in butter, vanilla, and nutmeg.
• Cool with a plastic sheet pressed to the surface to prevent a skin from forming.
• Bon Appetit!