•  400ml coconut milk
  •  1 tbsp cornflour
  •  20g maple sugar
  •  20g pure Canadian maple syrup (preferably golden for its delicate flavour)
  •  20g raw cashew nuts
  •  1 tsp nutritional yeast flakes
  •  1 tsp vanilla extract
  •  1 small pinch turmeric
  •  4 tbsp of pure Canadian maple syrup for topping


  • Combine the coconut milk, corn flour, maple sugar, maple syrup and cashew nuts in a saucepan and stir.
  • Bring to a simmer over medium heat while stirring (about 3-5 minutes).
  • Remove from heat (don’t worry about lumps if they occur).
  • Add the cream mixture to a high-speed blender. Add the nutritional yeast flakes, vanilla, and pinch of turmeric (for colour). Blend until creamy.
  • Pour the cream into 4 ramekins (or 8 smaller containers).
  • Place in the fridge to set for at least 4 hours to overnight.
  • Before serving, sprinkle the top of each with approximately 1 tablespoon of maple syrup and make sure the entire surface of cream has maple syrup over it.
  • Use a kitchen torch to caramelise the maple syrup and create a crispy top coating.
  • Refrigerate for up to an hour before serving.

For more recipes visit Maple from Canada.