Dairy-Free Classic Vanilla Custard
Indulge in the silky smoothness of our Dairy-Free Classic Vanilla Custard—an elegant dessert that's perfect for those seeking a non-dairy alternative without compromising on flavor. Made with creamy unsweetened coconut milk, rich egg yolks, and a touch of vegan butter, this custard achieves the luxurious texture you love while staying entirely lactose-free. The natural warmth of vanilla extract shines through in every spoonful, complementing the light sweetness of the granulated sugar. This custard is cooked to perfection, using a gentle stovetop technique to ensure a luscious and lump-free result. Serve it chilled, on its own or with fresh fruit, for a dessert that's both indulgent and allergen-friendly. Perfect for dinner parties, family gatherings, or a guilt-free treat, this dairy-free vanilla custard is bound to become a go-to recipe in your repertoire!
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Recipe Information
Ingredients
- 2 cups Unsweetened coconut milk
- 3 tablespoons Cornstarch
- 1/3 cup Granulated sugar
- 2 teaspoons Vanilla extract
- 1/4 teaspoon Salt
- 4 large Egg yolks
- 1 tablespoon Vegan butter
Instructions
In a medium saucepan, combine the unsweetened coconut milk with the granulated sugar and salt. Warm over medium heat until the sugar dissolves, stirring occasionally, but do not let it boil.
In a separate medium bowl, whisk the egg yolks until they are slightly thickened and lighter in color.
Add the cornstarch to the egg yolks and whisk until smooth and completely combined, ensuring no lumps remain.
Gradually pour about 1/2 cup of the warm coconut milk mixture into the egg yolk mixture, whisking constantly to temper the eggs gently without cooking them.
Slowly pour the tempered egg yolk mixture back into the saucepan with the remaining coconut milk, whisking constantly to incorporate.
Continue to cook the custard over medium-low heat, stirring continuously, until thickened and smooth, about 5-6 minutes. The custard should coat the back of a spoon. Avoid boiling the mixture.
Remove the saucepan from the heat and whisk in the vegan butter until it is fully melted and incorporated.
Stir in the vanilla extract until evenly mixed.
Pour the custard through a fine mesh sieve into a clean bowl to remove any potential lumps.
Cover the surface of the custard with plastic wrap to prevent a skin from forming and let it cool to room temperature.
Once cooled, refrigerate the custard for at least 2 hours to set fully before serving.
Serve the dairy-free vanilla custard chilled, topped with fresh fruit or a sprinkle of nutmeg if desired.
Nutrition Facts
Calories |
781 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.1 g | 48% | |
| Saturated Fat | 21.4 g | 107% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 738 mg | 246% | |
| Sodium | 805 mg | 35% | |
| Total Carbohydrate | 96.1 g | 35% | |
| Dietary Fiber | 0.2 g | 1% | |
| Total Sugars | 70.1 g | ||
| Protein | 10.9 g | 22% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 993 mg | 76% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 93 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
