2vanilla podsseeds scraped out, or 2 tsp vanilla extract
Instructions
Heat the coconut milk and vanilla in a saucepan and bring to boiling point.
While the milk is heating, whisk together the egg yolks, maple syrup, and tapioca flour in a mixing bowl.
Slowly pour the hot milk into the egg mix while whisking (with a hand held whisk).
Return the mixture to the saucepan and heat over very low heat while stirring with a whisk continuously.
The custard is ready when it has thickened – this should take approximately 10 minutes. (The custard with thicken even more when cool.)
Transfer the custard to a mixing bowl and place that bowl in an ice bath while still stirring with a whisk. You want to cool the custard down so the egg does not continue to cook and possibly curdle.
Serve on its own, over jelly, sliced banana – or mince pies!