This vegan custard is thick, creamy, and packed with sweet vanilla flavor! It's also super easy to make with just a handful of ingredients, and perfect for everything from filling cakes and pies to enjoying by the spoonful.
- 1 cup unsweetened and unflavored non-dairy milk, chilled
- ½ cup cornstarch (see Note)
- 1 cup full-fat coconut milk
- ⅔ cup organic granulated sugar
- 1 tablespoon vegan butter
- 2 teaspoons vanilla extract
- Pinch turmeric, optional, for color
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Whisk the chilled non-dairy milk and cornstarch together in a small container, such as a liquid measuring cup.
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Place the coconut milk and sugar into a small saucepan, then add the cornstarch mixture. Whisk everything together.
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Warm the mixture over medium-low heat, whisking constantly. Bring the mixture to a simmer. It should thicken up very quickly at this point. Remove it from heat once it does.
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Whisk in the butter and vanilla extract, along with the turmeric, if using.
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Allow the custard to cool until warm, then, optionally, transfer it to individual serving containers. Place a sheet of plastic wrap directly over the custard (either in the pot or in smaller containers), in contact with the surface. The custard with continue to thicken as it cools.
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Serve immediately or chill for later. If the custard has gotten clumpy, whisk it vigorously until it becomes smooth again.
This amount of cornstarch will give you a very thick custard, suitable for filling a pie or cake. For a thinner custard, suitable for pudding, use ¼ cup of cornstarch.