When breakfast looks this good…. you know the day is off to a good start 🙂
I am no longer fully vegan now, I did a month as a trial and whilst I learned a lot, I’m not quite ready to go there yet. But hey, who knows what the future holds? Anyway, this was one of my experiments, one which actually worked for once….
It’s super easy, makes a delicious breakfast or dessert and you can change up the fruits and garnishes easy-peasy 🙂 Custard and berries…….
Vegan Coconut Custard and Apricot Parfaits
3/4 cup soy milk
1/4 cup coconut cream
3 Tbsp maple syrup
1 tsp vanilla essence
2 Tbsp cornstarch/cornflour
Fresh or dried apricots
Pine Nuts, toasted if you like
Gently heat the soy milk, coconut cream, maple syrup and vanilla essence until bubbling around the edges. In a bowl, mix a little bit of the heated mixture with the cornflour until a smooth paste forms, then add back to the liquid and continue to heat over very low heat, stirring continuously. When nice and thick, pour into a bowl and cool.
To assemble, layer the custard and apricots into wine or dessert glasses (or cute jars, the limits are endless!) and top with coconut threads (toasted are nice) and pine nuts. Serve and enjoy 🙂
Makes 8 small servings but would serve 4 for dessert.