Ingredients

For the dough:

• 1 1/4 cups flour
• 1/2 teaspoon salt
• 1/2 cup vegetable butter
• 1 tablespoon brown sugar
• 1/4 cup of very cold water

For the filling:

• 1 1/2 cups of non-dairy milk
• 1/4 cup condensed coconut milk (taste for sweetness, add more as you like)
• 2 heaped tablespoons cornstarch
• Juice of 2 lemons
• 1/2 teaspoon vanilla
• 1/2 teaspoon of turmeric powder

Preparation

1. Mix the flour with the salt, sugar and butter in such a way that the butter is well incorporated and results in a consistency like wet sand. A food processor can be used for this for better results.
2. Add the water little by little until a dough forms. It will be loose but when pressed with your hands it will feel more like a dough.
3. Place the dough in the refrigerator while you prepare the filling.
4. Roll out the dough and cut into round or flower shapes and using a pan for tiny muffins, place the cut out pieces of dough in each space and push to form a deep base.
5. Use a toothpick to make holes and thus prevent the dough from inflating when they are baked.
6. Bake them for 20 minutes on medium heat or until golden. 
7. To make the filling, mix the cold milk with the cornstarch in a small saucepan.
8. Turn on the heat and add the rest of the ingredients.
9. While it is cooking it must be stirred constantly to maintain a silky consistency.
10. Let it boil and thicken.
11. Turn off the heat and let it cool down a bit to fill the pre-cooked dough.
12. Let cool completely, sprinkle with powdered sugar and serve.