PARTAKE AT HOME Winter Celebrations

Heartwarming Allergy-friendly, Gluten-free, Vegan Recipes Perfect for Sharing This Holiday Season

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Ginger Snap Coconut Custard

INGREDIENTS

  • 1 ¼ cup light coconut milk (or almond milk)
  • ¾ cup canned pumpkin
  • ⅓ cup maple syrup
  • 4 tsp agar agar flakes
  • 2 tsp pumpkin pie spice
  • 2 cups crushed Ginger Snap cookies

DIRECTIONS - CRUST

  • Crush ginger snap cookies in a bag.
  • Combine with butter or butter alternative and spread on bottom of tart pan with removable bottom.

DIRECTIONS - CUSTARD

  • Place all flan ingredients in a small saucepan and bring to a simmer on medium heat, stirring regularly.
  • Once the mixture comes to a light simmer, let it simmer for about 30 seconds to 1 min, then turn off the heat.
  • Spread mixture over crushed cookies and let cool to room temperature.
  • Place in the fridge and refrigerate for
    four hours (or overnight) to set.