Danish Pastry (Breakfast or Dessert)

In a medium saucepan, bring the canned coconut milk to a simmer. 2. Meanwhile, whisk the water, cornstarch, and a pinch of turmeric until there are no lumps, then immediately pour the slurry into the saucepan, stirring constantly. 3. Add the sugar and vanilla extract and let the custard simmer for about 30-60 seconds, stirring frequently; turn off the heat and cover the custard with plastic wrap. 4. Preheat the oven to 425 degrees F (220 degrees C) and line a large baking sheet with parchment paper. 5. Cut the thawed puff pastry into 6 equal squares and fold the 4 corners of each square toward the center, pressing firmly. 6. Brush each pastry with a little plant milk and place about 1 tablespoon of custard in the center; optionally add 2 teaspoons of jam and sprinkle with a little sugar. 7. Bake on the lowest rack for about 17 minutes, or until golden brown, then let cool. 8. Top with the washed blueberries and optionally drizzle with cashew or almond butter.