Steps

• Prepare the brioche: warm the coconut milk slightly. Dissolve the yeast in it. In a mixing bowl or the bowl of your mixer, combine the flour, sugar, and salt. Add the milk with the yeast and then the melted coconut oil. Knead for 5 minutes.
• Cover the bowl with a cloth and let it rise at room temperature for 1h30.
• Prepare the cream: in a mixing bowl, whisk together the sugar, cornstarch, and about half of the milk. Heat the other half of the plant-based milk in a saucepan. Split the vanilla pod in half and scrape the inside to collect the seeds. Add the seeds and the pod to the saucepan. When the milk reaches a boil, pour the other mixture (sugar-cornstarch-milk) into the saucepan and whisk. Cook while whisking until the cream thickens considerably.
• Let the cream cool down and remove the vanilla pod. Add margarine while whisking vigorously (with an electric whisk if possible). Place the cream in the fridge for 2 hours, or more.
• Deflate the brioche dough. Form a slightly flattened ball. Spread pearl sugar on your work surface, then flip the brioche onto it so the sugar sticks to the entire surface. Place it on a baking sheet lined with parchment paper. Let it rise again for 1 hour.
• Preheat the oven to 350°F. Bake for 25 to 30 minutes. Allow to cool on a wire rack.
• Take the cream out of the fridge and whisk it gently to make it more pliable.
• Once the brioche has cooled, slice it in half horizontally. Using a piping bag, pipe the vanilla cream evenly and then replace the top of the brioche. You can enjoy it immediately or prepare it the night before.