• 1 ½ cups coconut cream
• 1 ½ tbsp cornflour
• 1 c almond milk
• 1 tsp vanilla paste
• 3 tbsp coconut sugar
• 3 egg yolks

Combine ¼ cup of the coconut cream with the cornflour and mix to a paste. Place this in a medium saucepan with the rest of the coconut cream, almond milk, sugar and vanilla. Simmer gently over a low heat for 5 minutes.

Whisk the egg yolks with three tbsp of the warm milk mixture. Pour this into the pot and beat well. Continue to stir the mixture over the heat until it is thick and smooth.