May 1, 2018

Coconut Custard

Serves 2 


600 ml. coconut milk,
5 tbsp coconut sugar ( 60 gr.)
3 tbsp cornstarch ( 35 gr.)
1 tablespoon orange juice,
1 tablespoon vanilla extract,
1 tablespoon rose water


1 tablespoon sliced almonds,
1 tablespoon dried rose petals


1. Dissolve cornstarch in coconut milk.
2. Add coocnut sugar and whisk well until get smooth. Then add orange juice, vanilla extract and rose water.
3. On medium heat, cook stirring continuously until thicken.
4. Pour mixture into the bowls.
5. Decoratw with almonds and rose petals.
6. Place in the freezer at least 1 hour before serving!

Note: You can use this recipe as a layer of the vegan cake.

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