Easy vegan custard puff pastry Napoleon made with rich coconut and cashew milk, vanilla extract and thickened up with tapioca. Dairy-free and naturally sweetened with maple syrup.
Ingredients
1 cup cashew milk
1 cup coconut milk (full fat)
1/2 cup maple syrup
3 tsp vanilla extract (or the seeds from 1 vanilla bean)
5 tbsp cornstarch (or 4 tbsp tapioca)
1/8 – 1/4 tsp turmeric (optional for color)
1 sheet vegan puff pastry (9×9)
2 tbsp powdered sugar for dusting
Instructions
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