Step 1

You can watch the video in the post for visual instructions.In a medium saucepan, bring the 2/3 cup of canned coconut milk to a simmer.

Step 2

Meanwhile, fill a glass or bowl with 1/3 cup of water and add the cornstarch and a pinch of turmeric. Whisk well until there are no lumps.

Step 3

Immediately pour the cornstarch water slurry into the saucepan, stirring constantly with a whisk.

Step 4

Add the sugar and vanilla extract and let the custard simmer for about 30-60 seconds, stirring frequently.

Step 5

Turn off the heat, set the saucepan aside, and cover the custard with plastic wrap.Later, right before using the custard, I recommend mixing it again with an immersion blender.

Step 6

Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper and set aside.

Step 7

Carefully roll up the thawed puff pastry roll and cut into 6 equal squares with a sharp knife or pizza wheel. Fold the 4 corners of each square toward the center and press firmly (check the step-by-step photos or video in the post).

Step 8

Brush each pastry with a little soy (or coconut) milk and place about 1 tablespoon of the custard in the center (don't add too much). Optionally, add 2 teaspoons of jam and sprinkle each pastry with a little coconut sugar or brown sugar.

Step 9

Transfer to the baking sheet and bake the pastries on the lowest rack for about 17 minutes, or until they are golden brown. Take them out of the oven and let them cool.

Step 10

Wash the blueberries and place them on the Danish pastry. Optionally, drizzle with cashew butter or almond butter. Enjoy!