Vegan Coconut Custard Recipe

A mellow, creamy vegan custard that is sure to please.  You can always substitute and non-dairy milk for the almond milk and arrowroot powder for the cornstarch.


16 ounces coconut milk
8 ounces almond milk
1⁄3 cup sugar
1⁄4 cup cornstarch
1⁄2 teaspoon vanilla extract
1⁄4 teaspoon coconut extract


In a medium saucepan, combine all ingredients and whisk together until it is smooth. Place over medium heat and stir constantly until it begins to boil. Reduce heat to low and continue to stir until it thickens. Transfer to bowl and refrigerate until set.