Cut vanilla bean pod in half lengthwise and scrape vanilla bean paste using a spoon.
In a microwave safe bowl or measuring cup, microwave almond milk until hot (2.5 to 3 mins) and stir in the vanilla bean paste and the vanilla bean. Cover and let sit for at least 30 minutes for the vanilla bean flavor to infuse. ***If using vanilla extract, skip this step In a heavy bottom saucepan or a deep skillet, heat 3 Tbsp of coconut oil over pan until fully melted.
Stir in all purpose flour until dissolved. Cook for 1 min until hot
Add the almond milk (use a fine mesh strainer to filter out the larger vanilla bean pieces) ***and vanilla extract now if not using vanilla beans Cook, constantly stirring, over medium-high heat for 5 minutes. The mixture will be thicker, but still runny.
Mix the dry ingredients (sugar, cornstarch, salt) in a separate bowl. Add to the almond milk mixture all at once and whisk until evenly mixed.**Pre-mixing the dry ingredients prevents the cornstarch from clumping when it's added to the hot custard mixture. so don't skip this step! Continue to cook for 1-2 minutes, until the custard mixture forms ribbons when drizzled over the top.
Remove the pan from the heat and pour into a separate bowl.
Serve warm to be eaten as a dessert with fresh fruit
Or, cover the bowl with a lid or plastic wrap and refrigerate at least 3 hours, or until cold. The mixture will thicken much more once it cools. and can be used to fill sweet breads, mochi and more.
(OPTIONAL) To flavor the vegan pastry cream, add one of the following while the custard is still hot: ¼ cup nutella, ¼ cup pistachio butter, or ¼ cup white chocolate chips.