This lovely recipe is a great alternative and a fantastic base for several sweet treats. Recipe from Happy Food by Bettina Campolucci.


  • 2 tablespoons very fine cornflour (cornstarch), such as Maizena

  • 500 ml (17 fl oz / 2 cups) coconut milk (preferably from a Tetra Pak that is consistently creamy and doesn’t separate)

  • 3 tablespoons maple syrup


  • 1.

    Blend the cornflour with a little bit of the coconut milk in a medium pan over a medium heat, whisking until you have an even consistency. Then add the rest of the ingredients including the scraped vanilla pod – there is still a lot of goodness there – whisking until the cornflour and vanilla are fully incorporated into the coconut milk.

  • 2.

    Whisk until the custard starts to thicken and then, as soon as the mixture begins to boil, take it off the heat and let it cool. 1 whole vanilla pod (bean), scraped

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 287kj
  • Fat Total 25g
  • Saturated Fat 22g
  • Protein 2g
  • Carbohydrate 16g
  • Sugar 9g
  • Sodium 17mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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