Coconut Chai Custard

Serves: 6

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These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free wheat-free iconWheat-free

Ingredients

Preparation

Soak cashews in at least 2 inches of water for 4 hours or overnight. Drain water and rinse. Combine cashews, 1 cup of the coconut beverage and salt in a blender and blend until smooth.

With a mortar and pestle, roughly pound the cloves, cinnamon stick, cardamom and peppercorns. Put cashew mixture in a saucepan and add spices and ground ginger. Pound vanilla bean with the side of a large chef's knife. Add to cashew mixture. Bring to a boil and remove from heat. Let steep for 15 minutes.

In another saucepan, start heating the remaining cup of coconut beverage and add agar agar. Heat to boiling and reduce heat to simmer for 10 minutes or until agar agar dissolves.

Add coconut/agar agar mixture to cashew mixture along with maple syrup. Pour into a bowl through a fine mesh sieve and discard solids, except vanilla bean. Slice bean in half lengthwise and scrape out the seeds. Put seeds back in milk mixture, stir well and chill.

When serving, garnish with a sprinkling of freshly toasted coconut.

Notes

To toast coconut, put in a dry sauté pan over medium heat, turning or stirring every few minutes until light golden brown. Remove from pan immediately and let cool.

Recipe by Denise Fong, PCC Cooks instructor

Source: Demonstrated on the PCC Cooks stage at Vegfest 2013.

Learn more about our recipes. View guidelines »

More about: cashews, coconut, spices

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