Add the coconut milk and cream into a saucepan and simmer for 10-15 minutes with the sugar and rooibos tea. Remove the bags once nice and dark steamed with the rooibos.
Mix the cornstarch with some water to make a slurry and whisk into the milk, let it simmer on low until thick.
Pour into molds and let it set in the fridge until set.
Add 2-3 tsp sugar and burn with a kitchen torch until caramelized.
Serve and enjoy!
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I hope you love this super delicious dairy-free dessert!
