Carrageenan Free Vegan Toasted Almond Berry Trifle

Ingredients

8 servings

Instructions

1. 1

   Toast the almonds: spread the sliced almonds in a single layer on a dry baking sheet and place in a 350°F (175°C) oven for 6–8 minutes, stirring once halfway through, until golden and fragrant. Watch closely in the final 2 minutes, as they can brown quickly. Transfer to a plate and let cool completely.

2. 2

   Make the coconut custard: whisk together the cornstarch, sugar, and salt in a medium saucepan. Gradually pour in the 2 cans of full-fat coconut milk while whisking until smooth with no lumps. Set the pan over medium heat and cook, whisking constantly, until the mixture thickens enough to coat the back of a spoon and a finger drawn through leaves a clear line, about 8–10 minutes. Remove from heat, whisk in the vanilla extract, then pour through a fine-mesh sieve into a bowl. Press a sheet of plastic wrap directly onto the surface to prevent a skin from forming. Let cool to room temperature, then refrigerate until fully chilled and set, at least 1 hour.