Coconut Milk Custard
400ml coconut milk (or other plant-based milk)
2tsp cornflour (or tapioca flour)
1 tbsp natural sweetener
1 tsp vanilla extract (or paste, powder or fresh seeds)
pinch of salt
Method: Add the coconut milk, natural sweetener (like coconut, date, maple or coconut sugar), vanilla extract and salt into a medium saucepan. Rest on a medium heat and bring to the boil then simmer for 2-3 minutes. Next, vigorously whisk in the cornflour to avoid any sticking or curdling. If the mixture becomes too thick, add a splash of boiling water or more milk, as desired. Serve instantly, or allow to cool and store in the fridge in an airtight container until ready to enjoy.
100g cashews (soaked for a minimum of 2–4 hours)
50ml plant-based milk
1 Medjool date or 1 tsp natural sweetener
1 tbsp coconut oil
1⁄2 tsp lemon juice
1 tsp vanilla powder or spices of your choice (optional)
pinch of salt
Method: Put the cashews, plant-based milk, melted coconut oil, Medjool date or natural sweetener, lemon juice and a pinch of salt in a blender and blend for 2–3 minutes, until smooth. For extra flavour, add the vanilla powder or spices of your choice. Blend for a further 30 seconds to combine. Transfer to a jug and store in the fridge. You can add a dash of extra plant-based milk and use a whisk or fork to loosen it up if the mixture needs thinning. For a thicker cream, use the buttercream recipe.