Monday, March 12, 2012

Vegan Coconut Lemon Custard

I needed something warm and sweet for dessert and took a look at the ingredients I had packed with me for this trip. Although I put some time and thought into our main meals, I didn't give much advance notice to our desserts. Taking a scan of ingredisnts we had on hand, I found lemon and coconut and though thought that would make a yummy custard, served warm or cold.


This trip has really exercised my ability to improvise with what I have in the kitchen. I almost decided I couldn't make this treat just because the kitchen here does not have a zester. I'm glad that didn't stop me. Instead I used a peeler, being careful not to peel the white part of the lemon, then chopped the peel with a knife.


I enjoyed my version of this treat warm with a spoon, while Zach took his cooled off like a pudding. I think this would also make a great dipping sauce for fresh fruits, a topping for muffins and cookies, or a filling for a pie. Either way you choose to serve it, it comes out tasting super yummy.

Vegan Coconut Lemon Custard
By Sarah Farsh March 9, 2012

2 cups unsweeted soy milk (or non dairy milk of choice)
1 tbsp lemon zest
2 tbsp dried coconut
1/4 cup pure maple syrup
3 tbsp corn starch
1/2 tsp vanilla

In a sauce pan, bring soy milk, lemon, coconut, syrup and vanilla to a boil. Lower heat. In a separate bowl mix corn starch with 3 tbsp water and mix until corn starch desolves into water. Poor corn starch liquid into sauce pan mixture and cook on low/medium heat until desired consistency, stirring occasionally. The longer you cook over heat, the thicker the custard will get. If you want the custard even thicker, make some more corn starch and water mixture and add to pot. Serve with a spoon warm or cool in the fridge for a pudding.

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