Ingredients
- 3 tablespoons of HerbaZest Arracacha Flour
- 2/3 cups of peanut butter
- 1 3/4 cups of coconut milk
- 1 tablespoon of vanilla extract
- 2 tablespoons of agave syrup (or more to taste)
- Salt (a pinch)
Directions
Packed with nutrients and flavor, this vegan custard will be a real treat for your taste buds. The flour extracted from arracacha and milk extracted from coconut help to keep it thick and silky, while peanut butter gives this delicious custard creaminess and healthy fats.
- Place the coconut milk in a saucepan and whisk in the arracacha flour. Put the heat on to medium and cook the mixture until it becomes thick and creamy, stirring constantly.(10 minutes)
- Take it off the stove and mix in the remaining ingredients. Add more agave syrup for more sweetness, if desired.(3 minutes)
- Cover the custard with plastic wrap so that it touches the surface. Refrigerate it overnight.(12 hours)
- Transfer to serving bowls, garnish as desired, and enjoy!
You can top your arracacha peanut butter custard with whipped coconut cream, melted chocolate, and crushed peanuts.
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