Vegan Lemon Custard W/ Strawberry Compote

• Combine the full-fat coconut milk, arrowroot starch, lemon juice, maple syrup, vanilla extract, sea salt, and a pinch of turmeric (optional) in a medium saucepan off the heat.

• Whisk together first to get rid of any lumps, then place over medium heat.

• Let the mixture gently simmer while stirring consistently to prevent lumps.

• Continue to whisk the lemon custard until it thickens to a smooth, lightly creamy consistency and coats the back of a spoon.

• Remove the saucepan from the heat and let the custard cool for a few minutes while you make the strawberry compote.

• If you want to chill the custard, refrigerate it here.

Strawberry Compote

• Combine the strawberries with the unrefined sugar and lemon juice in a medium saucepan over medium heat. Stir to fully coat the strawberries with the sugar mixture. Let the strawberry mixture simmer so that the strawberries macerate. As they stew, gently press down on the strawberries with a spoon to help release their juices.

• Keep stirring regularly for about 8-10 minutes. The compote should become syrupy and slightly jammy as the strawberries release more juice, soften and break down. Keep simmering until the compote has reached your desired thickness.

• Then remove from heat and let cool slightly.