Go Back
+ servings
Custard Puff Pastry Napoleon

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.
Course Dessert
Cuisine Italian
Keyword plant based, Vegan Custard, vegan recipes
Prep Time 5 minutes
Cook Time 20 minutes
Defrosting Puff Pastry 35 minutes
Total Time 25 minutes
Servings 8 people
Calories 316kcal
Author Florentina


  • 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 (or cornstarch)
  • 1/8 - 1/4 tsp turmeric (optional for color)
  • 1 sheet vegan puff pastry (9x9)
  • 2 tbsp powdered sugar for dusting (OPTIONAL)


  • 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 or cornstarch. 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. 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).

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! 


  • 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 your custard will be.
  • Some people don't like the texture of tapioca, if you are those people please use cornstarch instead. 


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