Vegan Napoleon Dessert Recipe
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Easy vegan Napoleon dessert or custard puff pastry made with rich coconut and cashew milk, vanilla extract and thickened with cornstarch or tapioca. Dairy-free and naturally sweetened with maple syrup.
Vegan Napoleon Dessert
I meant to post this dairy-free custard 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 Tim etc do a practice run ahead. Let’s do this!
“Mille Feuille” also known as a “Napoleon” a classic Neapolitan pastry dessert of ancient origins filled with a rich and thick vanilla custard or “ crème pâtissière “– pretty much a dessert sandwich!
Why is it called a 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 Napoli from Italy!
It is thanks to the French pastry chef Creme who made the dessert popular that France is taking credit for the Napoleons. Wowza for culinary history, right?!
How to Make Dairy Free Custard Cream Filling
- It’s as simple as whisking together some plant milk with cornstarch or tapioca and simmering 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.
Is Puff Pastry Vegan?
Believe it or not there is vegan puff pastry in the freezer section of your grocery store. Just make sure to check the ingredient list on the back of the box unless it is labeled as plant based or features the V symbol on the package already.
Can You Make Custard with Almond Milk?
Sure, you can replace all the plant milk in the recipe with almond, just know that the result won’t be quite as lusciously rich as it is with the higher fat content from coconut or cashew milk.
You’ll Love this Napoleon Dessert! It’s:
Italian
Super Easy to Make
Luscious
Flaky
Crisp & Creamy
Egg & Dairy Free
Sweet & Salty
Kind to the animals!
Fan Favorite Desserts
Vegan Napoleon Dessert
Easy vegan custard puff pastry Napoleon made with rich coconut and cashew milk, vanilla extract and thickened up with tapioca and cornstarch. Dairy-free and naturally sweetened with maple syrup.
Print Recipe
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)
- 2 Tbsp cornstarch
- 2 Tbsp tapioca starch
- 1/8 - 1/4 tsp turmeric (optional for color)
- 1 sheet vegan puff pastry (9x9)
- 2 tbsp powdered sugar for dusting
Instructions
- Defrost the puff pastry according to the instructions on the box, usually 30-40 minutes at room temperature.1 sheet vegan puff pastry (9x9)
- 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, tapioca and cornstarch (you can use all tapioca or all cornstarch, I prefer to mix the two for a creamier texture that also sets really well, however either one works). 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, it will continue to thicken as it cools. (If you wish to give your custard a more yellowish tone make sure to whisk in the turmeric as well. Start with 1/8 tsp and up to 1/4 tsp so you don't overdo it. It won’t affect the flavor just the color).1 cup cashew milk, 1 cup coconut milk, 1/2 cup maple syrup, 3 tsp vanilla extract, 2 Tbsp cornstarch, 2 Tbsp tapioca starch, 1/8 - 1/4 tsp turmeric
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!2 tbsp powdered sugar for dusting
Notes
- COLOR - If using turmeric make sure to start with a tiny pinch 1/8 teaspoon and work your way up to 1/4 teaspoon. The more turmeric the more golden yellow your custard will become.
- TEXTURE - Some people don't like the texture of tapioca, if you are those people please use all cornstarch instead. I find that mixing the two will yield a nice creaminess without it being gelatinous and also sets really well. Experiment here to find your favorite texture as food textures can be very personal.
- Coffee - for a coffee flavored custard simply whisk 2 Tbsp of instant coffee with all the milks at the start.
- NOTE WORTHY: to quickly chill your custard transfer it to a heat proof container and cover with plastic wrap to prevent a skin from forming. Refrigerate until set while you bake the pastry.
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
Servings: 8 people
Calories: 316kcal
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.
Made this today. Doubled the custard recipe ( left maple syrup as is). Replaced cashew milk with barista style oat milk. Came out great. Family loved it. Sorry no pics, we are it.
So happy you loved it Coco!
Great recipe! But switching to metric gives you milk in grams? who’s dumb idea was that? Outside of the US we use DL and ML/CL for liquids..you dont use grams for liquids. Im sorry but this really grinds my gears..but great recipe nonetheless.
It’s just an app that does the conversion, glad you loved the recipe and figured out the measurements 😉
Puff Pastry actually isn’t “accidentally vegan.” It is traditionally made with butter… layers and layers of it. I can’t find a vegan puff pastry. I wonder if Phyllo dough would be a substitute? It is naturally vegan. Very different texture though.
You are right, lately it’s been hard to find the vegan puff pastry. I have not tried it with the Phyllo dough but I’d give it a try, i bet it would actually be delicious, just different.
Wow! A perfect Easter dessert! I made the cashew milk, which looked just like frothy milk. I’ve never liked milk and only use it in things like coffee, cereal, cooking. My custard turned out delicious and perfect looking. The tumeric was genius and taste was amazing. I have always loved that dessert and never though if making it. Could you add lemon juice and make it a lemon custard,?
Thank you for sharing.this recipe!.
So happy you loved it Tammy, some lemon juice addition sounds really good, i have yet to test that variation ~ Florentina Xo’s
Good morning, did you think this recipe could be sold at farmers markets under the cottage law? Also do you have to refrigerate the leftovers? It looks wonderful I can’t wait to try it Thank you
Hi Leanne, I really can’t advise on that as i’m not familiar with the legalities of it all. Yes it needs to be refrigerated.
Will this work OK with regular organic cane sugar instead of maple syrup?
You could use powder sugar!
I made extra filling – how long will it last in the fridge?
Up to 5 days should be fine. Enjoy!
diabetic or not i cant wait to try this.
but can you tell me how do i save the remaining puff pastry sheets that have been defrosted
i am clueless
thanks
you can just refrigerate overnight and use in another recipe or bake them all. Check the package directions, you might be able to refreeze them too.
Should I use tapioca pearls or the instant tapioca?
This recipe calls for tapioca flour /starch as linked in the recipe card.
What brand pastry puff did you use? When you placed in frig to set is it uncovered or wrapped? Does the coconut milk create a coconut taste or does the other milk balance that out? I luv vanilla custard not coconut custard. Thx!
I used the Aussie brand I got at WF. Store uncovered, you won’t taste much of the coconut but you could just use cashew milk for everything.
Hi there! Such an amazing recipe! Thank you! I just made the custard with tapioca flour. And there’s chunks in it. I think it’s the flour that weren’t whisked together as well. Since I did it by hand. If I put this in a mixer will it turn out bad? Or should I just leave it with the chunks?
You could also put it in the mixer no problem.
i can’t wait to try this! can you explain what full fat coconut milk is? is it the very liquid part in cans or the actual cream that separates (or a mixture of the two)? i was thinking of just shaking the can and using the mixture, but am not sure if the resulting custard will be too firm once refrigerated.
Full fat coconut milk is everything in the can that is labeled “Coconut Milk” so shake it up well to combine and use it all. Basically don’t use a can that says low-fat or non-fat or just coconut cream only.
How could I make this chcolate flavoured for a trifle ?
You could whisk in about 1/4 cup cocoa powder and work your way up from there or melt a few dark chocolate cubes in the custard.
So excited to try this! Do you think I could use oat milk instead of cashew? My husband has a nut allergy. If you think oat milk is too thin, I’ll probably just lean into the coconut.
Yes, oat milk should work fine here.