Coconut vanilla custard

coconut vanilla custard

I just had to share this recipe as soon as I had some. This coconut custard is light, creamy and delicious. The recipe was originally for a custard pie – but I changed the ingredients and had some custard dessert instead.

I will come back with a custard pie recipe soon, but meanwhile I am going to enjoy this dessert. This recipe is enough for a small dessert for four people, but if you prefer more, I highly recommend doubling the recipe. Read more about agar powder here.

Coconut vanilla custard
Cuisine: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 4 small glasses
  • 1 cup Coconut milk
  • 1 cup Coconut rice milk (or any other plant based milk)
  • ½ Vanilla bean
  • 2 tbs Maple syrup
  • ½ tsp Agar powder (vanilla flavor)
  • 1 tsp Kuzu powder (Japanese arrowroot)
  1. Bring the coconut milk and rice milk to boil in a pot.
  2. Scrape out the vanilla from the bean and add it to the pot with the maple syrup and agar powder.
  3. Use a whisk to mix it up.
  4. Let simmer for 15 minutes
  5. Mix the kuzu with a tablespoon cold water and whisk it in the custard
  6. Leave it to cool for 10 minutes.
  7. Divide the custard over four small glasses.
  8. Refrigerate for an hour or place the glasses in the freezer until the custard has firmed up.
  9. Garnish with some fresh fruit of your choice and serve

coconut vanilla custard

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