Easy vegan custard puff pastry Napoleon made with rich coconut and cashew milk, vanilla extract and thickened up with tapioca. Dairy-free and naturally sweetened with maple syrup.
I meant to post this dessert last Christmas but it clearly didn’t make it to the blog on time, so now you have it ready for Valentine’s and Easter with plenty of time to do a practice run ahead. Let’s do this!
” Mille Feuille ” also known as a “Napoleon” a classic Neopolitan pastry dessert of ancient origin filled with a rich and thick vanilla custard or “ crème pâtissière “ – pretty much a dessert sandwich!
Why is Napoleon called Napoleon ?
The dessert’s original name was a “ napolitain or millefoglie “ meaning a “ thousand leaves “ referring to the many flaky layers surrounding the custard. So a sweet treat in the style of Naples not France, yup that’s the Napoli from Italy!
It is thanks to the French pastry chef Careme who made the dessert popular that France is taking credit for the Napoleons. Wowza for culinary history!
How To Make Vegan Dairy Free Custard Cream Filling :
- It is as simple as whisking together some plant milk with tapioca and simmering together until thick. Sweeten with maple syrup and infuse with some good vanilla extract for the best, most decadent plant-based custard.
- You can let it cool and enjoy it as a pudding topped with your favorite fruit or preserves, use it in a trifle, to fill a tart, a pie, a cake or to make some lovely Italian pastry desserts like yours truly.
note: If you don’t have tapioca on hand you can replace it with arrowroot or cornflour/cornstarch.
FAQ: Is Puff Pastry Vegan ?
Believe it or not puff pastry is one of those items that are accidentally vegan, however make sure to still check the ingredient list on the back of the box you are purchasing.
Can You Make Custard with Almond Milk ?
Sure, you can replace all the plant-milk in the recipe with almond, just know the result won’t be as luscious as it is with the higher fat content from coconut and cashew milk.
You’ll Love this Vegan Custard Pastry! It’s:
Italian
Super Easy to Make
Luscious
Flaky
Crisp & Creamy
Egg & Dairy Free
Sweet & Salty
Cruelty Free!
P.S. If you make this recipe please come back here to rate it, snap a photo and tag me with #VeggieSociety on Instagram.
Vegan Custard Puff Pastry Napoleon
Easy vegan custard puff pastry Napoleon made with rich coconut and cashew milk, vanilla extract and thickened up with tapioca. Dairy-free and naturally sweetened with maple syrup.
Prep Time 5 minutes
Cook Time 20 minutes
Defrosting Puff Pastry 35 minutes
Total Time 25 minutes
Servings 8 people
Calories 316kcal
Ingredients
- 1 cup cashew milk
- 1 cup coconut milk (full fat)
- 1/2 cup maple syrup
- 3 tsp vanilla extract (or the seeds from 1 vanilla bean)
- 4 tbsp tapioca (arrowroot or cornstarch)
- 1/4 tsp turmeric (optional for color)
- 1 sheet vegan puff pastry (9x9)
- 2 tbsp powdered sugar for dusting (OPTIONAL)
Instructions
- Defrost the puff pastry according to the instructions on the box, usually 30-40 minutes at room temperature.
- Preheat your oven to 400”F.
- Roll out the pastry sheet on a parchment lined cookie sheet, pierce with a fork and cut it in half lengthwise.
- Bake in the preheated oven for 15-20 minutes until golden brown. Remove from the oven and allow it to cool.
Make the Custard:
- In a medium sauce pan over medium flame whisk together the cashew and coconut milk, maple syrup and tapioca. Bring to a simmer and continue whisking for a good 5 to 10 minutes on medium-low flame until the custard has thickened. Whisk in the vanilla extract or seeds and allow to cool off. (If you wish to give your custard a more yellowish tone make sure to whisk in the turmeric as well. It won’t affect the flavor just the color).
Assemble the Napoleons:
- Carefully separate the top and bottom part of the puff pastry, it should easily come apart. Place the bottom parts in a small baking dish lined with parchment paper.
- Spread the vanilla custard on top and cover with the top layer of puff pastry.
- Refrigerate for 3-4 hours until set. Use a serrated knife and cut into 10 rectangles or 8 squares to your liking. Dust with powder sugar and serve!
Nutrition
Calories: 316kcal | Carbohydrates: 36g | Protein: 2g | Fat: 17g | Saturated Fat: 8g | Sodium: 102mg | Potassium: 126mg | Sugar: 14g | Vitamin C: 0.2mg | Calcium: 30mg | Iron: 1.8mg
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I made this for the first time today and it is amazing!! My entire family loves it!
This looks elegant! Any ideas on how this can be made Gluten Free? Many thanks!
Hi Gayle, i would search for a gluten-free puff pastry out there or trying making your own. Let me know if you experiment with that idea!
This is truly amazing and I can’t express my enthusiasm at the fact that I made Custard Puff Pastry that is vegan and no one believed me it was vegan. My favorite dessert of all times, thank you for making it so easy and effortless for us.
Hi! Can you tell me which brand of coconut milk and which brand of tapicoa did you use? I’m so excited to make this for my husband!!
Hi Savi, I use the canned organic coconut milk from Trader Joe’s, if you look at the ingredient list it should just say “coconut milk” nothing else. The tapioca is Anthony’s organic that I order in a two pound bag from amazon. Report back when you make this 🙂
Absolutely amazing!! My local grocery store didn’t have cashew milk so I used more canned coconut milk instead. I also used both sheets of pastry dough that came in the package and made two sections of cake with 3 layers of pastry and two layers of custard/cream each. My Russian husband said it tastes just like Napoleon cake he used to eat back home!! Yay! I will definitely be making this again!
What’s the brand of the puff pastry?
Every puff pastry I seem to find has dairy in it.
I believe it is called Aussie bakery, I get it at Whole Foods usually and it says “Vegan” on the box.
I was able to find vegan puff pastry at Walmart. I didn’t want to have to buy cashew milk so I did all coconut milk from a can (2 cups), and it was very coconutty. I like coconut flavor, but others do not, so they wouldn’t eat it. Not sure why I didn’t think it would taste like coconut when it’s almost entirely made of coconut milk. Does the cashew milk mask the coconut flavor? I was hoping for more of a vanilla custard flavor.
Hi Kenna, yes that is why I like to use the cashew milk in combination with the coconut and the vanilla. You could even just do cashew milk if you wanted to, I like to combine the two for a more luscious custard as the coconut has a higher fat content.
The taste is great but the filling came out really dark and gelatinous.What am I missing?
Did you use vanilla extract or vanilla bean ? The extract will definitely affect the color of the custard and make it darker. You could use a very tiny bit of turmeric to give it a golden hue.
I just made the custard filling to use in a different recipe, the only sub I did was cornstarch instead of tapioca. Everyone who tried it LOVED it myself included. So glad to have this food back in my life after going vegan!! It’s even better after setting up in the fridge overnight, I just thinned it out with a tiny bit of cashew milk to make it easier to spread again. Thank you so much!!!
So happy you love it Harriet. One of my most favorite desserts too, can’t beat a good custard that is cruelty-free! Xo’s ~ Florentina
Can’t wait too make this. I know my company will love it
Just like the others have said this recipe is amazing and nobody could guess I made it vegan. We really have no more excuses not to be a vegan world! Thank you for this lovely inspiration, what a treat!
How long can be refrigerated? I want to make it for Christmas. 🤶☺️
I’s say a couple of days tops so that the puff pastry doesn’t turn soggy.
I made this today, it is delicious! Mine came out an odd color though, light mustard-ish. Next time I’ll make sure the syrup is lighter in color. Also, the cashew milk was tan in color – is there lighter colored cashew milk? Thank you for sharing, such a treat to enjoy custard! I am serving with fresh sliced strawberries!
Hi Kristi, it’s always best to make your own cashew milk from just cashews and water. It is very important to rinse the cashews first as sometimes they could be dusty and the color won’t be as clean. The store bought milks have a weird darker color too so that might have affected the final color. Using a lighter syrup will also help with the final color of the custard. A golden tone can be achieves with a very tiny pinch of turmeric. This is the cashew milk i used: https://veggiesociety.com/cashew-milk-recipe/
My boyfriend loved it, I was freak out by how thick custard is, to me it felt like a plastic a little bit. Should I put less tapioca ?
Hey, is it possible you maybe put a little too much tapioca ..? My custard had the perfect consistency every time I made it so not sure what could have gone wrong. I’d definitely use less tapioca next time and hopefully you’ll figure out the perfect ratio for the consistency you love. So glad your boyfriend loved it still 🙂
Is the custard supposed to be fully cooled before assembling onto the puff pastry?
Yes, the custard should be cooled off completely.
I didn’t do the whole cake, just made the cream. It is SO GOOD!!! I added some orange zest to it and it worked out wonderfully! I will be making it all the time now. Thanks, Florentina!
I’m so happy you loved it Tania! Woohoo! Xo’s
Not sure what I did wrong, but I used arrowroot and it just looks like runny glue. I’m sure it will gel overnight before I assemble it, but not sure I’d recommend arrorwroot. Plus mine is also a dark color. Probably cos I made a mistake and put the vanilla in with everything else.
Sorry about that Jess, the vanilla extract will definitely darken the custard so it’s best to use vanilla bean for a lighter color. I also find tapioca to be ideal in this recipe, I’m curious how the arrowroot behaved once the custard has completely cooled down…let me know.