Pour our vegan custard over your favourite desserts. Made with coconut milk, it pairs beautifully with our carrot, coconut and date pudding

Ingreadients:

• 4 tbsp custard powder
• 4 tbsp golden caster sugar
• 2 x 400ml cans low-fat coconut milk
• 200ml water

Direction

• 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.