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Serves: 10-12 | Time to prepare: 60 minutes
Refreshing little coconut custards perfect for the warm weather. They are light, vegan, and don’t require any baking! Mmmmmmm.
|1)||Prepare the Pears: Peel and cut the pears into small pieces. Place in a saucepan and squeeze the lemon onto the pears. Stir to mix well. Allow to cook on low heat for about 20- 30 minutes or until pears are soft or just slightly crunchy if you prefer. Arrange in ramekins or dish. Set aside. Note: Do not make the custard while the pears are still cooking as it will start to set as soon as it is cooked. Wait for the pears to be ready.|
|2)||Make the Custard Creme: In a saucepan on medium heat, add the coconut milk and 700 ml of water. Mix the custard powder in 200 ml water until completely dissolved. Add this to the saucepan, stirring as required to avoid lumps from forming. Add sugar and stir well until dissolved. Mix the agar agar powder with 100 ml water until dissolved completely. Add this to the saucepan stirring as required. Add vanilla. Allow the custard mixture to heat up until boiling, stirring as required to avoid burning. Switch off heat as soon as it starts to boil. Immediately Pour into ramekins or pie dish over cooked pears. Arrange Marie biscuits on custard cream if using. Leave to set undisturbed at room temperature until cooled enough to go into the refrigerator. Refrigerate for at least 3 hours before serving.|
|3)||Make the Caramel: Place the sugar and 2 tablespoons water in a saucepan on low heat. Allow sugar to melt stirring once or twice. Sugar will turn flaky then will start to melt. When all sugar has melted, add about 5 tablespoons boiling water, stirring vigorously. This keeps the caramel from going rock solid.|
|4)||To serve, insert a knife on the side of the ramekin to slightly detach the custard and allow to fall on serving dish. Top with caramel and grated fresh coconut.|
|5)||Alterations: If you prefer a creamier consistency, try adding less agar agar powder (say just 2 teaspoons) and more coconut milk (1 can).|