Vegan pastry cream

Ingredients

• 1/2 C coconut milk
• 1.5 tablespoons agar agar flakes
• 4 teaspoons cornstarch + 1 tablespoons hemp milk
• 1 stick 4 oz Earth Balance vegan butter, softened about 10 min at room temperature
• 1/3 C + 1 tablespoons granulated sugar
• pinch of salt
• 1 teaspoons vanilla extract
• 1 tablespoons hemp milk

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Preparation

• Add agar flakes to coconut milk, set aside for 10 minutes.
• Pour 1/3 C of the coconut milk/agar mix into a small saucepan. Bring to a boil, reduce heat and continue to cook until agar begins to dissolve, about 10 minutes.
  
• Whisk cornstarch + 1 TBSP hemp milk into the remaining coconut milk/agar, add to the saucepan, stirring constantly. After about 1 minute, the mixture will thicken intensely . Remove from heat and set aside.
• Cut butter into small cubes and place in a blender or food processor. Add sugar, salt, and cooked cornstarch/agar goop. Blend until creamy. Add 1 TBSP hemp milk and vanilla, scrape down sides, and blend again. Transfer to a covered container and chill to firm up – at least 45 minutes.
  
• Fill piping bag and fill cupcakes, donuts, etc. I used a chopstick to poke a hole and shimmy out some space inside the cupcake. But beware the overfill.