Spiced carrot, coconut & date pudding
Love the drama of lighting a Christmas pudding? Spoon over a little triple sec or rum to this carrot, coconut and date pudding. If not, try our snowy topping
Vegan custard
Serves 8
Easy
Prep:
Cook:
Pour our vegan custard over your favourite desserts. Made with coconut milk, it pairs beautifully with our carrot, coconut and date pudding
Skip to ingredients
- 4 tbsp custard powder
- 4 tbsp golden caster sugar
- 2 x 400ml cans low-fat coconut milk
- 200ml water
Nutrition: Per serving
- kcal147
- fat8g
- saturates6g
- carbs18g
- sugars11g
- fibre0.1g
- protein1g
- salt0.1g
Method
step 1
Combine the custard powder with the sugar. Add 2-4 tbsp coconut milk from a 400ml can and mix to a smooth paste. Heat the rest of the coconut milk from the can in a pan with another 400ml can coconut milk and the water until almost boiling. Whisk some of the coconut milk mixture into the custard powder mixture until it looks like a smooth custard sauce, then tip this into the pan with the rest of the hot coconut milk. Return to the boil over a low heat, stirring continuously, until you have a thick, smooth custard.
