This vegan cream pie filling will rival any regular cream filling and is amazing nestled into your favourite crust and topped with fresh seasonal fruit. Be sure to use full fat canned coconut milk as the recipe doesn't work with lite coconut milk!
In a small bowl or cup combine the cornstarch with ½ cup of the coconut milk: whisk until no lumps remain. Add the remaining coconut milk, maple syrup or sugar and salt while whisking.
Pour the hot filling into the crust and let it cool, uncovered, for about 30 minutes. Once slightly cooled, loosely cover with plastic wrap and refrigerate for at least 2-3 hours or overnight before serving. Arrange the fruit on top of the tart before serving.
*reduce corn starch to 4 tablespoons (1/4 cup) if you want a less firm filling.