Keto Vegan Vanilla Coconut Custard
How to Make It
Step 1
Add the coconut cream and almond milk to a small saucepan. Set over a low/ medium heat. Stir together, melting the coconut cream into the almond milk as it heats through.
Step 2
Add the Lakanto maple-flavored syrup and vanilla extract. Stir well to combine. Simmer the mixture until it is hot through. You may add more vanilla and syrup/ sweetener as desired to suit your personal tastes.
Step 3
Sprinkle 1 teaspoon of the xanthan gum over the surface of the hot milk mixture. Whisk immediately into the liquid until smooth and well combined. Continue adding the remaining gum a little at a time, whisking until thickened to your preferred consistency. Please note this will thicken further on standing, so add more or less gum to your preference. Serve hot over low carb sponge puddings or fruit cobblers.
Ingredients
- Maple Flavored Syrup by Lakanto – 2 tablespoon
- Xantham Gum Gluten Free by Hodgson Mill – 1-½ tsp
- Vanilla Extract – 1 teaspoon
- Almond Milk, Vanilla Or Other Flavors, Unsweetened – ¾ cup
- Coconut Cream, Canned – ½ Cup