Pour the fruit mix into a bowl and pour the cold brew coffee over, mix well then let sit for at least 2 hours, or ideally overnight.
Turn the oven on to bake at 160 degrees. If your oven runs hot, turn it to 150 degrees, these need to be cooked on a low temperature. Grease and line a 6 cup muffin tin with paper cups.
Add the flour and nut mylk to your soaked fruit mix and combine well.
Place spoonfuls into each muffin tin. Bake for approximately one hour.
Remove from the oven and allow to cool.
To make the custard, combine ½ cup of the coconut milk, coconut sugar and ¼ tsp of salt into a saucepan on high heat. Bring to a boil, then turn down the heat until it’s a high simmer.
Continue to cook, stirring constantly throughout until it thickens slightly and becomes darker in colour. This may take about 10 minutes.
Mix the cornflour with a little of the almond milk until smooth. Take the pot off the heat and pour in the cornflour and whisk until smooth. Whisk in the remaining ½ cup of coconut milk, almond milk and vanilla extract and place the pot on medium to high heat.
Make sure to stir regularly. The custard will start to form on the bottom first so keep whisking to make sure the custard stays smooth. When it starts to thicken, turn down the heat to low. Still stirring regularly, keep cooking until it’s a nice custard consistency.
Set aside to cool, then pour over cakes and enjoy!
Photography by Sarah aka @thesaarahproject.