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).