Ingredients
For the custard base:
1 cup full-fat coconut milk (room temperature)
1 cup unsweetened almond milk
1/3 cup coconut flour
1/4 cup almond flour
1/3 cup erythritol or allulose (adjust to taste)
2 tbsp tapioca starch (optional for better texture)
1 tbsp ground flaxseed + 3 tbsp water (let sit for 5 mins = flax egg)
1/4 tsp turmeric (for colour, optional)
1/2 tsp vanilla extract
Pinch of salt
For the whipped layer:
1/2 cup aquafaba (chickpea brine)
1/4 tsp cream of tartar
2 tbsp erythritol (or sweetener of choice)
Instructions
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