Dairy-Free Bougatsa with Coconut Cream

Ingredients

• 1 package (16 oz) Phyllo Dough
• 2 cans (13.5 oz each) Canned Coconut Milk
• 1/2 cup Cornstarch
• 1 cup Sugar
• 1 teaspoon Vanilla Extract
• 1 teaspoon Lemon Zest
• 1/2 cup Dairy-Free Butter, melted
• 1 teaspoon Cinnamon, for dusting
• 2 tablespoons Powdered Sugar, for dusting

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to 175°C.
2. 2In a medium saucepan, whisk together the 2 cans (about 380 g each) of Canned Coconut Milk, 1/2 cup Cornstarch, 1 cup Sugar, 1 teaspoon Vanilla Extract, and 1 teaspoon Lemon Zest until the mixture is smooth and no lumps remain.
3. 3Place the saucepan over medium heat and cook, stirring constantly with a whisk or spatula, for 8-10 minutes, until the mixture visibly thickens to a pourable consistency that coats the back of a spoon.
4. 4Use a 22.86 × 33.02 cm (23 × 33 cm) baking dish. Brush the bottom and sides of the dish with some of the 1/2 cup of melted Dairy-Free Butter. Carefully unroll the 1 package (about 450 g) of Phyllo Dough. Place half of the phyllo sheets into the prepared baking dish, one sheet at a time, brushing each individual sheet lightly with the melted Dairy-Free Butter before adding the next.
5. 5Carefully pour the thickened coconut cream mixture evenly over the layered phyllo sheets in the baking dish. Place the remaining half of the phyllo sheets on top, one sheet at a time, brushing each individual sheet lightly with the melted Dairy-Free Butter before adding the next.
6. 6Bake in the preheated 175°C oven for 40-45 minutes, or until the top phyllo layers are visibly puffed and golden brown.
7. 7Remove the dish from the oven and let the bougatsa cool slightly on a wire rack for at least 15 minutes. This allows the filling to set. Just before serving, dust the top evenly with 1 teaspoon Cinnamon and 2 tablespoons Powdered Sugar.

Substitutions

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