Easy Vanilla Slice

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You know what time it is! I’ve teamed up again with my faves at Nature’s Charm to bring you an extra special, classic recipe using their Coconut Custard. This Vanilla Slice isn’t only easy but uses just 8 ingredients (you read that right) that you probably already have lying around at home.

Vanilla slice is an Aussie classic and Nature’s Charm’s Coconut Custard just happens to be the perfect base for a firm, flavourful filling that’s still full of #creamth!

Or, if you don’t want to make this recipe, you can totally just eat this stuff straight from the jar. I won’t judge you.

Ingredients

• • 2 sheets vegan puff pastry
  • 1/2 cup water
  • 3 teaspoons agar agar powder
  • 2 400g cans of Nature’s Charm Coconut Custard
  • 2 tablespoons corn flour
  • 1 teaspoon vanilla extract
  • Icing sugar

Note: the Nature’s Charm Coconut Custard isn’t overly sweet. If you’d like additional sweetness, add some icing sugar to the custard as you whisk. I’ve also chosen to keep the colour natural but you can use colouring if you want that classic yellow look.

Method

1. 1. Preheat your oven to 200°c and line two baking sheets with baking paper and pop a defrosted puff pastry sheet onto each baking sheet, before gently stabbing the pastry all over with a fork. Add another baking sheet on top of each sheet of pastry, this will stop it rising too much.
   2. Bake the sheets for 10ish minutes, or until nice and golden.
   3. While the pastry is baking, it’s time to prepare your filling. Add the water and agar agar to a medium saucepan and whisk over a medium-low heat until the agar agar has completely dissolved.
   4. Add the Nature’s Charm Coconut Custard, followed by the corn flour and vanilla extract. Continue to whisk over a medium-high heat until the custard is thick and bubbling.
   5. Line a baking tin (square is best but rectangular will work, you’ll just need to do some crafty trimming!) with foil, so it is just covering the base but is overlapping. This will allow you to remove the slice when it’s ready.
   6. Carefully trim one piece of pastry (cooked side up) to fill the bottom of the pan, leaving no gaps.
   7. Gently pour the custard on top and spread out so it’s even and smooth.
   8. Trim the second piece of pastry (cooked side up) and place on top of the custard layer. Allow to cool in the fridge for a minimum of 6 hours.
   9. Once cooled, dust the top layer with icing sugar and use the overlapping foil to carefully remove the slice from the pan.
   10. Using a very sharp knife. Cut the slice into your desired portion size and serve!