Ingredients
The following ingredients have 12 Servings
- 1/3 cup Cornstarch ((42g))
- 1 1/2 cups Soy Milk ((360ml) or other non-dairy milk such as almond/cashew/oat)
- 14 ounces Canned Coconut Milk ((400ml) Full Fat, Unsweetened)
- 1/2 cup Super Fine Sugar ((115g) Caster Sugar)
- 1 tsp Vanilla Extract
- 1/4 tsp Turmeric
- 4 Tbsp Vegan Butter
Instruction
- Mix the cornstarch with a little of the non-dairy milk until smooth.
- Add coconut milk and soy milk (or other non-dairy milk) to a saucepan and whisk in the cornstarch mix. Add super fine sugar, vanilla extract and turmeric.
- Heat on medium to high heat, stirring all the while until it thickens dramatically.
- Add vegan butter and whisk in.
- Now it's ready to serve as a dessert topping for cakes or pies or puddings etc.
- Or you can allow it to cool and serve it cold over fresh or canned fruits.
