• 1 cup full fat canned coconut milk
  • 3 tbsp coconut sugar
  • 1/4 tsp salt + a sprinkle of flaked sea salt on top
  • 2 tbsp cornflour*
  • 3/4 cup unsweetened almond milk
  • 1/2 tsp vanilla extract


  1. Combine 1/2 cup of the coconut milk, coconut sugar and 1/4
    tsp of salt into a saucepan on high heat. Bring to a boil, then turn down the
    heat until it’s a high simmer. Continue to cook, stirring constantly throughout
    until it thickens slightly and becomes darker in colour. Mine takes about 13
    minutes overall.
  2. Take the pot off the heat and whisk in the cornflour until
    smooth, making sure there aren’t any lumps. Whisk in the remaining 1/2 cup of
    coconut milk, almond milk and vanilla extract and place the pot on medium to
    high heat.
  3. Make sure to stir regularly, I like to use a heat resistant
    silicone spatula for this. The custard will start to form first on the
    bottom, when you notice this happening, give it a whisk to make sure the
    custard stays smooth (continue to whisk now and then). When it starts to
    thicken, turn down the heat to low. Still stirring regularly, keep
    cooking until it’s a thick custard consistency. Mine takes about 5
  4. Tap the bottom to remove any air bubbles and pour the
    custard into 2 ramekins. Cover with cling wrap avoiding air bubbles on top as
    best as you can. Set aside until it has cooled slightly, then refrigerate for 3
    hours. (see notes above for an alternative option and the one I used for the
  5. Sprinkle with flaked sea salt. I like to add whipped coconut
    cream and a little more caramel sauce.


Here in Australia, cornflour is the same as cornstarch. I
know it can be called different names in other areas of the world, but you want
the flour that is for thickening purposes and is white (not yellow).

Base Recipe adapted from this SITE

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