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Pastry Cream

  • Author:
  • Total Time: 1 hour 20 mins


  • 1 ½ cups unsweetened almond milk
  • 2 tbsp + 1 tsp sugar
  • 3 tbsp corn starch
  • 1 tbsp vanilla extract
  • ½ tbsp coconut oil


  1. In a small saucepan, heat 1 cup of almond milk and sugar just until small bubbles start to appear on the sides.
  2. In the meantime, in a small bowl whisk together 1/2 cup almond milk, vanilla extract and corn starch until well incorporated.
  3. Off the heat, add corn starch mixture to warm milk. Bring saucepan back to the stove and cook the cream at medium-low heat, whisking constantly, until it thickens (this will happen quickly, in 30 to 45 seconds). Turn off heat and add 1/2 tablespoon of coconut oil, mixing well until it melts completely. Set aside to cool, but do not refrigerate. Cover the surface with plastic wrap (so it touches the cream)


Note: You can use store bought vegan vanilla pudding instead of making the pastry cream

  • Prep Time: 35 mins
  • Cook Time: 45 mins
  • Category: Dessert

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