- 1 ½ cups unsweetened almond milk
- 2 tbsp + 1 tsp sugar
- 3 tbsp corn starch
- 1 tbsp vanilla extract
- ½ tbsp coconut oil
- In a small saucepan, heat 1 cup of almond milk and sugar just until small bubbles start to appear on the sides.
- In the meantime, in a small bowl whisk together 1/2 cup almond milk, vanilla extract and corn starch until well incorporated.
- 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