1 can (13.5 oz) full-fat coconut milk

1/2 cup Earths Basket Coconut Sugar, divided

1/2 cup plant-based milk (such as almond milk or oat milk)

1/4 cup cornstarch or arrowroot powder

1 teaspoon vanilla extract

Pinch of salt

Additional Earths Basket Coconut Sugar for caramelizing the tops

Preheat your oven to 325°F (160°C).

STEP 1

In a saucepan, combine the coconut milk, half of the Earths Basket Coconut Sugar (1/4 cup), plant-based milk, cornstarch or arrowroot powder, vanilla extract, and pinch of salt. Whisk until smooth and well combined.

STEP 2

Place the saucepan over medium heat and cook the mixture, stirring constantly, until it thickens and comes to a gentle boil. This should take about 5-7 minutes.

STEP 3

Once the mixture has thickened, remove it from the heat and let it cool for a few minutes.

STEP 4

Pour the mixture into individual ramekins or oven-safe dishes. Place the ramekins in a baking dish and fill the dish with enough hot water to reach about halfway up the sides of the ramekins. This creates a water bath for even cooking.

STEP 5

Carefully transfer the baking dish to the preheated oven and bake for about 30-35 minutes, or until the custard is set around the edges but still slightly jiggly in the center.

STEP 6

Remove the baking dish from the oven and let the custards cool to room temperature in the water bath.

STEP 7

Once cooled, transfer the custards to the refrigerator and let them chill for at least 2 hours, or until completely chilled and set.

STEP 8

Just before serving, sprinkle a thin, even layer of Earths Basket Coconut Sugar on top of each custard. Use a kitchen torch to caramelize the sugar until it forms a golden and crispy crust. If you don't have a kitchen torch, you can place the custards under a broiler for a few minutes until the sugar melts and caramelizes.

STEP 9

Allow the caramelized sugar to cool and harden slightly before serving. This will create the classic "crack" when tapping the surface with a spoon.