2 1/2 cup WESTSOY® Low Fat Plain Soymilk 1/2 cup sweet flaked coconut 1/4 cup Hain® Organic Sugar Salt, to taste 3 Tbsp. cornstarch 3 egg yolks 1 tsp. vanilla extract 1/2 cup diced pineapple 1/2 cup sliced banana Non-dairy refrigerated whipped dessert topping (optional) ground cinnamon to dust
Heat soymilk in a heavy-bottomed saucepan. Stir in coconut and let soak for 20 minutes.
Purée coconut beverage mixture in a blender. In a small bowl combine sugar, salt and cornstarch. Add this mixture to a saucepan and whisk in soymilk coconut mixture. Whisk in the eggs.
Heat over medium heat, stirring constantly until the mixture becomes thick, about 5 minutes.
Transfer to a mixing bowl and stir in vanilla. Let cool completely.
Divide half the fruit between 4 chilled glasses. Top with the custard and add another layer of fruit.
Top with non-dairy dessert topping, sprinkle lightly with cinnamon, if desired, and serve.