Jackfruit Custard Bars
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2 cups all-purpose flour 1 cup organic cane sugar 1/2 tsp sea salt
1 cup cold vegan butter
2 tsp pure vanilla extract
Line a 9 X 13 inch glass baking pan with parchment paper. Preheat oven to 350 degrees F.
In a large glass mixing bowl, sift together the flour, sugar and salt. Cut in the cold vegan butter and, with hands, mix together until fairly crumbly. Sprinkle in the vanilla extract. Use hands to fully incorporate.
Transfer mixture to the lined pan. Spread out evenly and press down firmly with hands. Bake in preheated oven for 10 minutes.
Jackfruit Custard
2 cans (565 g each) ripe jackfruit, drained one can of full-fat coconut milk 2 cups powdered sugar 1/4 cup cornstarch the juice of one lemon 1/2 tsp sea salt
1/2 cup toasted coconut flakes
Place the jackfruit, coconut milk, powdered sugar, cornstarch, lemon juice, and sea salt in a high-speed blender. Blend until smooth and creamy.
Transfer batter to a saucepan. Cook on medium-low heat for about 5 minutes, stirring constantly, until thickened. Remove from heat.
Stir in the coconut flakes.
Pour custard on top of baked shortbread crust.
Return to preheated oven and bake for another 22 minutes.
Allow to cool completely on counter then transfer to fridge to chill and set for several hours, ideally overnight.
Cut into bars and serve. (Can also be frozen.)
