Description of this recipe
This Vegan Vanilla Bean Coconut Custard is a decadent and dairy-free dessert that’s surprisingly easy to make. It’s rich, creamy, and bursting with vanilla flavor, all thanks to the magic of coconut milk and a hint of vanilla bean. Perfect for satisfying your sweet cravings without compromising your dietary choices.
Why you will love this recipe
You’ll absolutely adore this Vegan Vanilla Bean Coconut Custard for several reasons. First, its texture is unbelievably smooth and luscious, rivaling traditional dairy-based custards. Second, the combination of coconut milk and vanilla bean creates a flavor profile that’s both comforting and sophisticated. Third, it’s incredibly versatile – enjoy it warm, chilled, or as a component in other desserts. Plus, it’s quick and easy to prepare, making it an ideal treat for weeknights or special occasions. You’ll also love how allergy-friendly it is, making it a hit with diverse palates and dietary restrictions. This recipe also allows for adjustments, so feel free to use a bit more vanilla bean, or add a hint of cinnamon to taste.
Introduction
Custard, in its classic form, is a comforting dessert loved by many. However, for those following a vegan lifestyle or dealing with dairy sensitivities, indulging in this creamy treat can seem out of reach. That’s where this Vegan Vanilla Bean Coconut Custard comes in. It’s a plant-based twist on a beloved classic, designed to deliver the same rich texture and comforting flavor without any dairy products.
Coconut milk forms the base of this vegan custard, providing the necessary richness and creaminess that are often missing in dairy-free alternatives. Its subtle sweetness complements the vanilla bean perfectly, creating a flavor profile that is both sophisticated and comforting. The recipe is simple and straightforward, requiring minimal ingredients and equipment.
It begins by creating a slurry of custard powder, sugar, and a small amount of coconut milk. This mixture helps to prevent lumps from forming when added to the hot liquid. The remaining coconut milk and water are then heated to a near boil, before being tempered into the custard powder mixture. The entire mixture is then cooked over low heat, stirring constantly, until it thickens into a smooth and creamy custard. The addition of vanilla bean infuses the custard with a delicate and aromatic flavor that elevates it to the next level.
This Vegan Vanilla Bean Coconut Custard is not only delicious but also incredibly versatile. It can be enjoyed warm or chilled, on its own or as a topping for fresh fruit, cakes, or pies. It’s also a great addition to parfaits or trifles, adding a layer of creamy goodness. The possibilities are endless!
So, if you’re looking for a dairy-free dessert that doesn’t compromise on flavor or texture, look no further than this Vegan Vanilla Bean Coconut Custard. It’s a delightful treat that will satisfy your sweet cravings and leave you wanting more.
Ingredients:
- 4 tbsp custard powder
- 4 tbsp golden caster sugar
- 2 x 400ml cans full-fat coconut milk (for optimal richness and creaminess)
- 200ml water
- 1 vanilla bean, split lengthwise and seeds scraped (optional, but highly recommended for enhanced flavor)
- Pinch of sea salt (to balance the sweetness)
Preparation:
Step 1: Prepare the Coconut Milk: Open both cans of coconut milk. If the coconut milk has separated, with a thick layer of cream on top, gently whisk it together until it is smooth and homogenous. This will ensure even distribution of the fat content throughout the custard, resulting in a creamier texture. If you are using a vanilla bean, gently scrape the seeds out of the pod using the back of a knife. Set aside the seeds for later use. You can also add the pod to the saucepan to infuse the coconut milk with even more vanilla flavour.
Step 2: Create the Custard Slurry: In a medium-sized bowl, whisk together the custard powder and golden caster sugar until well combined. This step is crucial to ensure that the custard powder disperses evenly and doesn’t clump when it comes into contact with the hot coconut milk. Add 2-4 tablespoons of the coconut milk (from one of the 400ml cans) to the dry ingredients and whisk vigorously until you have a smooth, lump-free paste. The consistency should be similar to that of a thick cream. Make sure that the slurry is completely smooth. Otherwise, you will end up with a lumpy custard.
Step 3: Heat the Remaining Liquid: In a medium saucepan, combine the remaining coconut milk (from both cans) with the water. Add the vanilla bean seeds (and pod, if using) to the saucepan. Place the saucepan over medium heat and bring the mixture to a simmer, stirring occasionally to prevent sticking. Be careful not to let the mixture boil, as this can cause the coconut milk to curdle. You want it to be gently simmering. The simmering process allows the vanilla bean to infuse its flavour into the coconut milk.
Step 4: Temper the Custard Slurry: Once the coconut milk mixture is simmering, remove about 1/2 cup of the hot liquid from the saucepan and slowly drizzle it into the custard slurry, whisking constantly. This process, known as tempering, gradually raises the temperature of the custard slurry, preventing it from curdling when it is added to the hot liquid. Continue whisking until the mixture is smooth and well combined.
Step 5: Cook the Custard: Pour the tempered custard mixture into the saucepan with the remaining hot coconut milk. Reduce the heat to low and cook, stirring constantly with a whisk or spatula, until the custard thickens to your desired consistency. This usually takes about 5-10 minutes. The custard should be thick enough to coat the back of a spoon. Continue to stir the custard throughout the cooking process to prevent burning on the bottom of the pan. Once the custard has reached the desired consistency, remove it from the heat and discard the vanilla bean pod (if used).
COOKING Rating:
Easy
Serving Suggestions:
- Warm or Chilled: Enjoy the custard warm straight from the saucepan or chill it in the refrigerator for a refreshing dessert.
- Fruit Topping: Serve the custard with fresh berries, sliced bananas, or chopped mangoes for a healthy and delicious treat.
- Cake Filling: Use the custard as a filling for cakes, tarts, or pastries for added moisture and flavor.
- Pie Topping: Top your favorite pie with a layer of vegan vanilla bean coconut custard for a decadent dessert.
- Parfait Layer: Layer the custard with granola, fruit, and whipped coconut cream to create a delightful parfait.
- With Warm Desserts: Spoon it over warm apple crumble, bread pudding, or brownies for a comforting treat.
- As a Base for Trifle: Use it as a base layer for a vegan trifle, combining it with cake, berries, and coconut whipped cream.
Tips:
- Use Full-Fat Coconut Milk: For the creamiest and richest custard, use full-fat coconut milk rather than low-fat. The higher fat content contributes to a smoother texture and richer flavor.
- Don’t Boil the Coconut Milk: Avoid boiling the coconut milk, as this can cause it to curdle. Simmering is the key to a smooth and creamy custard.
- Stir Constantly: Stirring the custard constantly while cooking is essential to prevent it from sticking to the bottom of the pan and burning.
- Adjust Sweetness: Adjust the amount of sugar to your liking. Taste the custard while it is cooking and add more sugar if needed.
- Add a Pinch of Salt: A pinch of sea salt helps to balance the sweetness of the custard and enhance the vanilla flavor.
- Strain the Custard: For an extra-smooth custard, strain it through a fine-mesh sieve after cooking to remove any lumps or imperfections.
- Refrigerate for Best Results: Chilling the custard in the refrigerator for at least 2 hours before serving allows it to thicken further and develop its flavor.
- Add a Splash of Liquor: For an adult twist, add a splash of rum, brandy, or bourbon to the custard after it has cooled slightly.
Prep Time:
5 minutes
Cook Time:
10-15 minutes
Total Time:
15-20 minutes
Nutritional Information:
Note: Nutritional information is an estimate and can vary based on specific ingredients and serving sizes.
- Calories: Approximately 200-250 per serving
- Protein: Approximately 2-3 grams per serving
- Sodium: Approximately 20-30 mg per serving
Conclusion
This Vegan Vanilla Bean Coconut Custard is a delightful and versatile dessert that is sure to impress. It’s rich, creamy, and bursting with vanilla flavor, all without any dairy products. Whether you’re vegan, dairy-free, or simply looking for a healthier dessert option, this recipe is a winner. Enjoy it on its own, with fruit, or as a topping for your favorite desserts. The possibilities are endless!
Q&A:
Q1: Can I use low-fat coconut milk instead of full-fat?
A: While you can use low-fat coconut milk, the resulting custard will not be as creamy and rich as when using full-fat coconut milk. The higher fat content in full-fat coconut milk is what gives the custard its signature smoothness and texture. If using low-fat, consider adding a tablespoon of coconut oil to compensate for the lack of fat.
Q2: Can I substitute the caster sugar with another type of sweetener?
A: Yes, you can substitute the caster sugar with other sweeteners such as maple syrup, agave nectar, or coconut sugar. However, keep in mind that these sweeteners may affect the color and flavor of the custard. Maple syrup and agave nectar will add a subtle flavor that complements the vanilla, while coconut sugar will give it a slightly caramel-like taste. Adjust the amount of sweetener to your liking, starting with a smaller amount and adding more as needed.
Q3: What can I do if my custard is lumpy?
A: If your custard becomes lumpy, don’t panic! There are a few things you can try to fix it. First, you can whisk the custard vigorously to break up the lumps. If that doesn’t work, you can strain the custard through a fine-mesh sieve to remove the lumps. For stubborn lumps, you can use an immersion blender to blend the custard until it is smooth. Be careful not to over-blend, as this can make the custard too thin.
Q4: How long does the custard last in the refrigerator?
A: The Vegan Vanilla Bean Coconut Custard can be stored in an airtight container in the refrigerator for up to 3-4 days. After this time, the texture may start to change. Ensure the custard is fully cooled before refrigerating it to prevent condensation from forming.
Q5: Can I freeze this custard?
A: While it’s not ideal, you can freeze this custard, but be aware that the texture may change upon thawing. Coconut milk can sometimes separate when frozen and thawed, resulting in a slightly grainy texture. If you choose to freeze it, store it in an airtight container and thaw it in the refrigerator overnight. You may need to whisk it vigorously to restore its smooth texture. For best results, it’s recommended to enjoy the custard fresh.
