First, whisk to combine coconut milk, almond milk, and eggs together.
3/4 cup canned unsweetened coconut milk or heavy cream, 3/4 cup almond milk or milk, 2 whole egg yolks
Secondly, whisk in the remaining ingredients until combined.
2 tbsp maple sugar, 2 whole egg yolks, 4 tbsp tapioca flour, 1 pinch of salt, 1/2 tsp cinnamon, 1/4 tsp ginger, 1 pinch of clove, 1/8 tsp powdered cardamom
Lastly, heat the ingredients up in a double boiler.
Finally, whisk for approximately 10 - 15 minutes.
Continue whisking until a pudding-like consistency develops.
The custard will continue to thicken as it is still hot.
Lastly, allow the custard to cool slightly, before placing plastic wrap down onto the top of the custard.
Thereby ensuring that a skin doesn't develop on top of the custard.
Can be used right away as a filling for crepes or can be stored in the fridge until completely cooled and chilled.
Best if used within 3 days.