As described by Wikipedia “custard is a variety of culinary preparations based on a cooked mixture of milk or cream and egg yolk.” Well that doesn’t sound vegan at all, does it? But does that mean us vegans, lactose intolerant, or egg allergic people should miss out on all the fun? Of course not! I’m a strong believer that almost any recipe can be veganized. Challenge me, I dare you!
So instead of egg and dairy, I opted for coconut milk, because really, what’s better than coconut milk? And for a thickener I used good old fashioned cornstarch. It took a few tries before I got the perfect consistency. The first time I made the custard, it was very runny, but still tasty enough that Andrew had two servings. The second time, I got the flavour and consistency just right, and Andrew had another two. What can I say, life is rough when you live with a cook.
I didn’t want to make this a basic vanilla custard, (do you think I should I create a vegan vanilla custard?) I was in the mood to do something a little more festive. To celebrate! With summer finally peeking it’s pretty little face, I wanted a taste of a tropical paradise. This recipe is like a key lime pie turned inside out. Perfect for a nice warm evening… or breakfast, no judgement here!
Lime Coconut Custard with Graham Cracker Crust:
Makes 4 servings
Zest of 2 Limes
1/4 Cup Lime Juice (about 2 Limes)
1 398ml Can of Full Fat Coconut Milk (Just under 2 Cups)
1/2 Cup Sugar
2 Tablespoons Cornstarch
5 Graham Crackers (I used gluten free vegan ones)
3 Tablespoons Dried Shredded Coconut
Zest and juice the limes and set aside.
Whisk the sugar and cornstarch together, and set that aside too.
Pour coconut milk into a sauce pan and bring to a simmer on medium heat. When simmering, whisk in the sugar and cornstarch. Keep whisking frequently to avoid lumps and continue to cook for about 5 minutes. The sugar will desolve and the custard will thicken.
When the custard leaves a thick coat on the back of a spoon it’s ready. Remove it from the heat and whisk in the lime zest and juice.
Then you should probably start singing: “You put the lime in the coconut and drink it all up. You put the lime in the coconut and drink it all up. You put the lime in the coconut and call the doctor, woke him up. I said doctor, is there nothing I can take. I said doctor, to relieve this bellyache.” This would relieve any bellyache I had!
If you are totally confused, you should probably watch this video… Leave it to the guitar playing gorillas, to make sense of things.
Divide the custard among 4 small glasses, then put them in the fridge to set for a minimum of 4 hours, but overnight is best.
To make the graham cracker crust, add the graham crackers and coconut to a food processor and pulse until it’s a fine crumb.