Ingredients
For the custard base:

1 cup full-fat coconut milk (room temperature)

1 cup unsweetened almond milk

1/3 cup coconut flour

1/4 cup almond flour

1/3 cup erythritol or allulose (adjust to taste)

2 tbsp tapioca starch (optional for better texture)

1 tbsp ground flaxseed + 3 tbsp water (let sit for 5 mins = flax egg)

1/4 tsp turmeric (for colour, optional)

1/2 tsp vanilla extract

Pinch of salt

For the whipped layer:

1/2 cup aquafaba (chickpea brine)

1/4 tsp cream of tartar

2 tbsp erythritol (or sweetener of choice)