English Cream (Without Egg, Without Milk) Recipe

Ingredients:

• 1 can coconut cream
• 1/4 cup honey
• 1/4 cup cornstarch
• 1 tsp. vanilla extract
• 1 pinch of salt

Instructions:

1. Open the can of coconut cream and pour it into a medium-sized saucepan.
2. Add the honey, cornstarch, vanilla extract, and salt to the saucepan.
3. Whisk all the ingredients until everything is combined well and there are no lumps in the mixture.
4. Place the saucepan over medium-high heat and continue whisking the mixture for a few minutes until it starts to thicken up regarding the consistency of a custard.
5. Once thickened, take the saucepan off the heat. Transfer the mixture into a bowl and let it cool down to room temperature.
6. Cover the bowl with plastic wrap, making sure to press it against the surface of the mixture to prevent a skin from forming.
7. Refrigerate for at least 3 hours or until it sets.
8. Garnish with fresh fruit and whipped coconut cream if desired.

Verdict:

This dairy-free version of English cream is an excellent substitute for traditional custard. It is incredibly smooth, creamy, and rich in flavor. The combination of coconut cream, honey, and vanilla extract gives it an incredible depth of flavor, and the cornstarch thickens it up, giving it a perfect texture. This dessert is perfect to serve up when your guests want something light yet indulgent.

Serving Suggestions:

• Top with fresh berries or sliced fruits of your choice.
• Serve alongside your favorite desserts like chocolate brownies, chocolate cake, or fruit tarts.
• Use as a filling for your favorite pastry, like puff pastry or phyllo dough, for an easy dessert.