From the blog

23 June, 2017

Eggless Vegan Custard Served With Apple and Banana




  • 2 cups [500 ml] non-dairy milk (soy milk, almond or coconut milk are good)

  • 2 tablespoons corn starch (more for thicker sauce)

  • 2 – 3 tablespoons maple syrup (or other sweetener to taste)

  • ⅛ teaspoon turmeric powder (or vegan yellow food colouring)

  • 1 teaspoon vanilla extract / 1 vanilla bean)



  1. In a small jug, add the corn starch. Pour a little of the milk (about 150 ml). Add the turmeric. Sir and mix well. Keep aside.

  2. In a saucepan, pour the rest of the milk. Add the maple syrup. Add the corn starch and milk mixture. Stir and mix.

  3. Turn the heat on low-medium. Continuously stir to avoid the corn starch from making lumps.

  4. As the mixture heats up, it will start to thicken. Stir more constantly at this stage.

  5. Add the rose water and continue to heat for a few more minutes.

  6. Keep stirring until you reach a rich smooth sauce.

  7. If you wish to have a thicker sauce, dilute a little more corn starch in some cold water first, then add it into the saucepan while stirring constantly.

  8. Do not allow this mixture to boil.

  9. Remove from heat and pour into a pitcher.

  10. Serve warm or chilled. Keep refrigerated for up to 2-3 days.



With the bananas make sure they are slightly over ripe. Cut bananas and apples into small pieces. Add four tablespoons of vegan butter melt until golden brown and fry bananas and apples. Add brown sugar to make sweeter or four tablespoons of vegan honey.

Serve best while hot.

~Chef Cola~

Vegan Chef on a Budget

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