This blueberry Danish recipe combines a flaky (store-bought) puff pastry topped with a creamy custard filling – for a delicious, simple, and quick to prepare breakfast, snack, or dessert! Best of all, this puff pastry Danish is 100% dairy-free, vegan, and can be made gluten-free, too! Recipe made in collab with my friend Bianca Zapatka. 😍

Printable recipe with instructions, substitutes, nutrition facts, and lots of helpful tips:
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🌱 100 vegan AND gluten-free recipes for breakfast, lunch, dinner, and dessert, including sides, snacks, soups, sauces, salads, and bread - all with beautiful pictures, I took myself!
🌱 Metric and imperial measurements (cups, ounces, and grams).
🌱 Refined sugar-free and allergy-friendly recipes with substitutions for any irritating ingredients.
🌱 Ingredient shots, so you see what to buy - getting you cooking - and eating - faster!

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Ingredients
Custard:
2/3 cup (160 ml) canned coconut milk
1/3 cup (80 ml) water
2 1/2 tbsp (20 g) cornstarch
1 pinch of turmeric
2 tbsp (25 g) granulated sugar (e.g. Erythritol)
1 tsp vanilla extract
Other ingredients
1 sheet of vegan puff pastry thawed (GF if needed)
1 cup of fresh blueberries or fruit of choice
Cashew butter or almond butter to drizzle (optional)
Jam (optional)

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