How to make pastry filling (dairy-free)

Combine the cornstarch with the sugar in a mixing bowl.

In a separate bowl, whisk together the egg yolks. Pour 1/2 cup coconut milk into the cornstarch mixture and whisk together. Whisk the egg yolks into the cornstarch mixture until smooth. (forgot pic😞)

In a small sauce pan over medium heat, bring the remaining 1cup coconut milk to a simmer (be sure not to boil) Once it comes to a simmer, remove the pan from the heat immediately!

Drizzle the hot coconut milk mixture a little at a time into the egg mixture. Keep on whisking while you drizzle in the milk.

Pour the mixture back into saucepan and cook over medium-low heat. Whisk vigorously until it comes to a boil and the whisk leaves a trail in the pastry cream (about 6-8 minutes).

Stir in the vanilla and he butter.

Place plastic wrap over the surface of the cream & cool completely in fridge.

Check out my recipe on how to make dairy-free banana cream pie using the pastry cream we just made!