Ingredients
1 l. (4 c.) vanilla soymilk
2,5 dl (1 c.) coconut milk
4 Tbsp. cornstarch
5 Tbsp. sugar
1 Tbsp. cooked carrots (for color) opt.
pinch of salt
1 ½ Tbsp. vanilla sugar
8 – 10 fresh plums
Instructions
Blend all of the ingredients except the vanilla sugar until carrots are totally pureed. Cook over medium heat until mixture thickens, stirring constantly so as not to stick and burn. Add vanilla sugar and cool. When cool, stir the sauce to remove clumps. Pour over sliced plums.
