This vegan custard recipe was inspired by the Cambodian recipe for sangkya, also known as songkya. Traditional sangkya is an eggy custard with a strong coconut flavor. Most recipes call for quite a bit of sugar, so this recipe is a loosely adapted interpretation of the original. It’s much healthier, completely vegan, and is a great alternative to flour-based holiday treats. This seasonal dessert does need to chill for several hours before serving, so plan ahead.

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