Vegan Dutch Coconut 'Vla'
Servings 2 desserts
Equipment
- Cooking Pot
- Whisk
- Bowl
- Plastic Foil
Ingredients
- 400 ml Coconut Milk or 1 ⅔ cup
- ½ Vanilla pod or some vanilla extract
- 4 tbsp Cane Sugar
- 20 gram Cornstarch or 2 tbsp
Serve with..
- Seasonal Fruits
- Shredded Dried Coconut
- Coconut Cream optional
Instructions
Making the Custard
- Pour 300 ml of coconut milk into the cooking pot.
- Cut the vanilla pod in half and remove the seeds with the back of the knife. Add the vanilla seeds, and the pod, to the coconut milk.
- Bring the coconut milk to a boil and turn off the heat. Add the sugar and a pinch of salt (optional). Let the milk infuse for about 10 minutes.
Cooking the custard
- Bring the milk to a boil again and stir until the sugar is dissolved.
- Mix the leftover 100ml of coconut milk with the cornstarch and pour this into the hot coconut milk.
- While stirring with a whisk, heat the mixture for about 2-3 minutes. Make sure the custard doesn't burn on the bottom of the pot.
- Once thickened up, the custard is ready! Transfer it into a bowl, cover with plastic foil and let it cool down in the refrigerator.
Serve with...
- Clean the cherries and remove the cherry pits. If you like you can add a little bit of lemon juice to the cherries. This will balance out the sweetness of the cherries.
- When the custard is cold, you can use a whisk to loosen it a little. Preferring a more airy custard? Feel free to mix in some whipped up coconut cream.
- Serve the custard with the cherries and shredded dried coconut!