#coconut whipped cream

[fullcravings]

The Best V/GF Vanilla Cake (1 Bowl)

[askwhatsforlunch]

Spiced Coconut Bavarois

This festive, albeit light, Spiced Coconut Bavarois makes a delicately boozy and delightfully aromatic dessert to eat on New Year's Day --like we did!-- or to end any Sunday Lunch, really! Have a good one!

Ingredients (serves 6 to 8):

5 leaves gelatin

400 millilitres/13.5 fluid ounces coconut milk

6 large egg yolks

1 1/2 cup caster sugar

1/2 teaspoon ground ginger

1/2 teaspoon ground cinnamon

Tonka Bean

2 tablespoons white rum (like Guadeloupe's Damoiseau)

400 millilitres/13.5 fluid ounces coconut cream (very cold)

half a fresh, ripe, sweet pineapple

a quarter of a small, ripe pomegranate

Place gelatin leaves in a small bowl of cold water, to soak. Set aside.

Pour coconut milk in a large saucepan, and bring to a simmer over a medium flame.

Meanwhile, combine egg yolks, caster sugar, ground ginger and ground cinnamon in a medium bowl. Grate in about 1/4 teaspoon Tonka Bean.

Whisk energetically until mixture becomes pale yellow and fluffy, and falls from the whisk like a ribbon.

Once the coconut milk is just simmering, gradually pour it into the egg yolk mixture, whisking until smooth and perfectly blended.

Pour mixture back into the saucepan, and return over a medium heat. Stir with a wooden spoon, until mixture thickens like a custard, and coats the wooden spoon, for about 10 minutes.

Thoroughly squeeze the water out of the gelatin leaves, and stir them into the hot coconut custard until completely melted. Stir in the rum, and remove from the heat.

Allow to cool completely.

Rinse a pudding basin under cold water, and fit it with cling film, letting it overhang on the edges. Set aside.

Pour cold coconut cream into a medium bowl, and beat with an electric mixer, gradually increasing speed to high, until soft peaks form. Continue beating on high speed, until stiff peaks just from.

Gently fold in coconut whipped cream, one third at a time, into cooled rum coconut custard, until well-combined and no white streak remains.

Gently spoon mixture into prepared pudding basin, folding the cling film on top. Place in the refrigerator, and chill, at least 12 hours to overnight.

Just before serving, cut slices of fresh pineapple, removing the hard core, and halving them.

Release pomegranate seeds from the fruit, removing any white skin.

Gently upturn coconut bavarois onto serving plate, and carefully remove cling film. Garnish with pineapple slices and pomegranate seeds.

Serve Spiced Coconut Bavarois with chilled Champagne!

[fitveganlifts]

I'm willing it to be fall. I'm ready.

[morethansalad]

Mini Vegan Lemon Tarts

[1lifeinspired]

Floating Island Dessert - Sweet As Honey

[foodshowxyz]

Coconut Lavender Tartlets Recipe

Ingredients:

For the Tart Shells:

1 1/4 cups all-purpose flour

1/2 cup powdered sugar

1/4 teaspoon salt

1/2 cup (1 stick) unsalted butter, cold and cubed

1-2 tablespoons ice water

For the Coconut Custard:

1 cup coconut milk

1/4 cup granulated sugar

2 tablespoons cornstarch

1 teaspoon vanilla extract

1/2 teaspoon lavender extract (or a few fresh lavender buds, finely crushed)

For the Whipped Coconut Cream:

1 can (14 ounces) coconut cream, chilled overnight

2 tablespoons powdered sugar

1/2 teaspoon vanilla extract

For Garnish:

Toasted coconut flakes

Lavender buds

Powdered sugar for dusting

Instructions:

Make the Tart Shells:

In a food processor, combine flour, powdered sugar, and salt. Pulse to mix.

Add the cold butter and pulse until the mixture resembles coarse crumbs.

Add ice water 1 tablespoon at a time, pulsing until the dough starts to come together.

Press the dough into tartlet molds and prick the bottom with a fork.

Chill for 30 minutes, then bake at 350°F (175°C) for 20 minutes or until golden. Let cool completely.

Prepare the Coconut Custard:

Whisk together sugar and cornstarch in a saucepan.

Gradually whisk in coconut milk, ensuring no lumps form.

Cook over medium heat, whisking constantly until the mixture thickens and comes to a boil.

Remove from heat and stir in vanilla and lavender extracts. Allow to cool slightly before pouring into the cooled tart shells. Chill until set.

Make the Whipped Coconut Cream:

Scoop out the solidified coconut cream from the chilled can, leaving any liquid behind.

Whip the coconut cream with powdered sugar and vanilla extract until soft peaks form.

Assemble the Tartlets:

Once the custard is set, spoon or pipe the whipped coconut cream onto each tartlet.

Garnish with toasted coconut flakes, lavender buds, and a dusting of powdered sugar.

Serve:

Allow the tartlets to sit at room temperature for a few minutes before serving for the best flavor and texture.

[sixcupids]

snarkybutdelish

[charmwasjess]

Typing the words "the thing about the Acolyte being canceled..." into my drafts and then closing the window so hard it slams on my fingers, crushing them, finally ending my wretched takes

[vegan-nom-noms]

Vegan Blueberry Cheesecake

March is Epilepsy Awareness Month!

My niece was diagnosed with epilepsy at just 5 months old. It's estimated that 65 MILLION people have it around the world.

If you can please donate to your favourite Epilepsy charity or research foundation. Mine is Epilepsy Action Australia.

[gray-wednesday]

Current Favorite WG Smoothie

Ingredients:

1 Mango (~200 cal depending on size) ($1)

1 cup heavy whipping cream (800 cal) ($7, quart)

1/2 cup coconut cream (445 cal) ($3)

1/2 cup sweetened shredded coconut (280 cal) ($3)

1/2 cup 10% Fat Greek Yogurt (150 cal) ($6, quart)

3 tbsp honey (190 cal) ($3)

2 tbsp chia seeds (120 cal) ($5, promise you'll have this for weeks lmao)

Total: 2,185 cal (~$28 upfront)

Based on these 500-2000 calorie smoothie recipes

[a-stars-art-blog]

Cookie Run fans come get your…/crumbs/ 😀

[fullcravings]

Paleo/Vegan Avocado Chocolate Mousse

[littlemut]

fuck it. fruit casserole

[reality-of-love]

[morethansalad]

Vegan Pistachio Tres Leches (3 Milk Cake)