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!
- 4.0 lg egg yolks
- 0.0c sugar
- 0.0c cornstarch
- 1.0c Coconut milk, canned full fat
- 1.0tsp Pure Vanilla Extract
- 4.0Tbsp Earth Balance Sticks, cut into small pieces