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Fruit Custard

Name: Vegan Fruit Custard
Prep time: 5 min
Cook time: 2 min
Total time: 7 min
Yield: 6 servings
Cuisine: Vegan
Ingredients: 1 cup Oat Milk; Pinch of Saffron (around 20 threads); 3 Bananas, sliced; 1/2 teaspoon Cardamom Powder; 1 cup Coconut Cream; 1 cup sweetened and Condensed Coconut Milk; Kiwi, chopped; Mango, chopped; Dragonfruit, chopped; Grapes, chopped; Pomegranate

Saffron-infused oat milk, coconut cream, and condensed coconut milk is blended with fruits.

Dessert

Indian

Gluten-Free

Soy-Free

Oil-Free

Introduction

Vegan Fruit Custard is a versatile dessert that combines the richness of plant-based ingredients with fresh fruits. At its core, it's a blend of saffron-infused oat milk, bananas, and coconut cream, creating a smooth base that complements any fruit combination you choose to add.

The recipe draws inspiration from traditional custards but uses natural thickeners like banana and coconut cream instead of eggs or cornstarch. The addition of saffron and cardamom brings subtle warmth and complexity to the dessert, while keeping it light and refreshing.

The preparation is straightforward: warm milk is infused with saffron, then blended with bananas and spices. This mixture is combined with coconut cream and condensed coconut milk, creating a rich base that sets up nicely when chilled. The fruits - which can include anything from tropical varieties like mango and dragonfruit to simple berries or stone fruits - are folded in last.

While the recipe suggests specific fruits like kiwi, mango, and pomegranate, it works well with whatever is in season or available. The key is choosing fruits that complement each other in terms of sweetness and texture. Some fruits may release more liquid than others during chilling, but this typically enhances rather than diminishes the final result.

This custard needs at least 4 hours to chill, though overnight is better for optimal texture and flavor development. The finished dessert keeps well in the refrigerator for several days, making it practical for advance preparation.

Ingredients

1 cup Oat Milk, or Almond Milk
Pinch of Saffron, around 20 threads
3 Bananas, sliced
1/2 teaspoon Cardamom Powder
1 cup Coconut Cream
1 cup sweetened and Condensed Coconut Milk, or Condensed Oat Milk
Kiwi, chopped, or your fav fruit
Mango, chopped, or your fav fruit
Dragonfruit, chopped, or your fav fruit
Grapes, chopped, or your fav fruit
Pomegranate, or your fav fruit

Instructions

Warm Milk: Heat 1 cup oat milk (or almond milk) over low heat, until it’s just lukewarm.
Add Saffron: Turn off the heat and add a pinch of saffron (around 20 threads). Give it a quick stir and let it sit for 30-40 minutes.
Blend Mixture: Transfer the saffron-infused milk to a blender. Add 3 sliced bananas and 1/2 teaspoon cardamom powder, and blend until smooth. Transfer the blended mixture to a large mixing bowl.
Add Creams: Add 1 cup coconut cream and 1 cup condensed coconut milk (or condensed oat milk). Stir and mix.
Add Fruits: Now add the chopped fruits: kiwi, mango, dragonfruit, grapes, and pomegranate. Mix some more.
Chill Overnight: Cover the bowl and let it chill overnight in your refrigerator.
Serve Fresh: Give your chilled fruit custard a quick stir and transfer to serving bowls. Enjoy!

Recipe Video

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Recipe Notes

Saffron: A little goes a long way! Just a pinch of saffron (about 20 threads) will infuse your custard with a beautiful, subtle flavor. If you’re unable to find saffron, you can skip it or try a pinch of turmeric for a similar golden color, though the flavor will differ.
Fruits: Feel free to get creative with the fruits! While the recipe calls for kiwi, mango, dragonfruit, grapes, and pomegranate, you can swap them for whatever fruits you love or have on hand. Berries, peaches, or even apples work great in this custard.
Chill Time: This recipe benefits from being chilled overnight. If you’re in a rush, aim for at least 4 hours of chilling to allow the flavors to meld and the custard to set.
Sweeteners: The condensed coconut milk or condensed oat milk adds sweetness, so you don’t need additional sugar. If you prefer less sweetness, you can reduce or omit the sweetened condensed milk and use an unsweetened coconut cream instead.
Texture: The custard will have a creamy consistency, thanks to the coconut cream and the banana blend. If you prefer a lighter custard, you can try using less coconut cream and more oat milk.

Frequently Asked Questions

Can I make this recipe without saffron?

Yes! While saffron adds a lovely flavor and color, it’s not essential. You can either skip it or substitute with a little turmeric to keep the golden color. The custard will still be delicious without it.

Can I use other plant-based milks?

Absolutely! While oat milk is preferred for its creamy texture, you can use almond milk, soy milk, or any other plant-based milk you like. Keep in mind that the texture may vary slightly depending on the milk used.

Can I use frozen fruit instead of fresh fruit?

Fresh fruit is ideal for this recipe, as it adds a nice texture and sweetness. If you use frozen fruit, the texture of the custard might be a bit different once thawed, but it will still taste great.

How long will the Vegan Fruit Custard last in the fridge?

The custard will stay fresh in the fridge for up to 3-4 days. Make sure to store it in an airtight container to keep it from absorbing any other flavors in the fridge.

Can I make this recipe ahead of time?

Yes, this is a perfect make-ahead dessert! In fact, chilling it overnight allows the flavors to blend and the custard to set, making it even better the next day.

Is this recipe gluten-free and nut-free?

Yes, this recipe is naturally gluten-free and nut-free, as long as you use coconut cream and not a nut-based cream (like almond cream). Just be sure to check ingredient labels for any hidden gluten or nuts if you’re buying packaged items.