Coconut Custard Vegan Recipe Thermomix Made Easy

Craving a rich, velvety dessert that’s both dairy-free and absolutely delicious? This coconut custard vegan recipe made in the Thermomix is your new go-to indulgence.

Combining the creamy goodness of coconut milk with a smooth, custard-like texture, this recipe is perfect for vegans and anyone looking to enjoy a plant-based treat without compromising on flavor or creaminess.

The Thermomix makes the process effortless, blending and cooking everything to perfection in minutes.

Whether you’re a seasoned vegan or simply want to explore new dessert options, this recipe offers a delightful balance of tropical flavors and comforting sweetness. Plus, it’s gluten-free and refined sugar-free, making it ideal for a variety of dietary needs.

Read on to discover why this coconut custard is sure to become a household favorite, and how you can customize it to suit your taste buds.

Why You’ll Love This Recipe

This coconut custard vegan recipe is a perfect blend of simplicity and indulgence. Here are just a few reasons why it stands out:

• Quick and easy: The Thermomix takes care of all the mixing and cooking, saving you time and effort.
• Rich and creamy texture: Thanks to full-fat coconut milk and the gentle cooking method, the custard is silky smooth.
• Versatile and customizable: Add vanilla, cinnamon, or even tropical fruits to tailor it to your preferences.
• Healthier dessert option: Made without dairy, eggs, or refined sugars, this recipe fits vegan and gluten-free diets.
• Impress guests: Serve it as is or dress it up with fresh fruit and vegan whipped cream for a stunning presentation.

Ingredients

• 400 ml canned full-fat coconut milk
• 300 ml unsweetened almond milk (or any plant-based milk)
• 100 g organic cane sugar or coconut sugar
• 50 g cornstarch (or arrowroot powder for a cleaner option)
• 1 tsp vanilla extract
• Pinch of salt
• Optional: 1/2 tsp ground cinnamon or nutmeg for extra warmth

Equipment

• Thermomix or similar multi-functional kitchen appliance
• Measuring cups and spoons
• Mixing bowl (for chilling custard)
• Whisk or spatula
• Individual serving dishes or ramekins

Instructions

1. Prepare the cornstarch slurry: In a small bowl, mix the cornstarch with 50 ml of almond milk until fully dissolved and set aside.
2. Add the rest of the liquids to the Thermomix: Pour in the canned coconut milk and the remaining almond milk.
3. Add sugar and seasonings: Add the cane sugar, vanilla extract, a pinch of salt, and optional cinnamon or nutmeg to the Thermomix bowl.
4. Cook the mixture: Set the Thermomix to 90°C, speed 3, and cook for 5 minutes to warm the mixture without boiling.
5. Incorporate the cornstarch slurry: With the Thermomix running at speed 3, slowly pour the cornstarch mixture through the hole in the lid.
6. Thicken the custard: Continue cooking at 90°C, speed 3, for another 7-8 minutes until the custard thickens and becomes glossy.
7. Check consistency: If the custard is too thin, cook for an additional 2-3 minutes. It will thicken further as it cools.
8. Transfer to serving dishes: Pour the custard into ramekins or a large bowl and allow it to cool slightly.
9. Refrigerate: Cover with cling film (pressing it directly onto the custard surface to prevent a skin) and refrigerate for at least 2 hours before serving.
10. Serve and enjoy: Garnish with toasted coconut flakes or fresh berries if desired.

Tips & Variations

For a lighter version, substitute half the coconut milk with more almond milk or oat milk.

Try adding a tablespoon of maple syrup or agave nectar instead of cane sugar for a different sweetness profile.

For a tropical twist, swirl in some mango puree or passionfruit pulp before chilling.

To make it nut-free, use oat or rice milk instead of almond milk.

If you don’t have cornstarch, tapioca starch works well as a thickener in this recipe.

Nutrition Facts

Serving Suggestions

This coconut custard is incredibly versatile when it comes to serving. Here are some delightful ways to enjoy it:

• Serve chilled with a sprinkle of toasted coconut flakes and a handful of fresh raspberries or blueberries.
• Layer in parfait glasses with granola and tropical fruits like pineapple or kiwi for a refreshing dessert.
• Use it as a filling for vegan tarts or pies—see how it complements a crisp, nutty crust.
• Pair with vegan whipped cream and a dusting of cinnamon for a comforting treat.
• For a decadent twist, drizzle with vegan chocolate sauce or caramel syrup.

Conclusion

This coconut custard vegan recipe using the Thermomix is a testament to how easy and rewarding plant-based desserts can be. With minimal ingredients and a foolproof method, you’ll have a creamy, luscious custard that rivals traditional versions in both taste and texture.

Whether you’re looking to impress guests or simply treat yourself, this recipe offers a perfect balance of indulgence and health-consciousness.

Thanks to the Thermomix, the process is streamlined, making it accessible even for busy cooks. Plus, the recipe’s flexibility allows you to tweak flavors or swap ingredients to fit your preferences and dietary needs.

If you enjoyed this, don’t forget to check out other exciting recipes like Thelma Sanders Squash Recipe, Bariatric Meatloaf Recipe, and Pickled Cherry Pepper Recipe for more culinary inspiration. Happy cooking!

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