Tags: Gluten-Free,Nut-Free,Refined Sugar Free,Soy-Free,Vegan
Fall is knocking on the door. Summer was hot and glorious, I will miss it... But Fall, with it's chilly mornings, changing leaves, and the first possibility of logs burning away in the fireplace is almost here. I find myself patiently waiting for the apple harvest, tossing around ideas on what to make with pumpkins, and dreaming of cranberries. Cinnamon, nutmeg, and ginger can be smelled wafting through the house at any moment, inviting you to get cozy and warm with a hot cup of tea. Ah yes, fall is almost here and I am ready. This dessert is perfect for fall. All the flavors of warm, toasted coconut steeped into a sweet rich custard. Enjoy it with a fresh brewed cup of joe or even a glass of wine. It's definitely a dessert you can get cozy with. I served mine in stemless wine glasses, which made them feel extra special. The toasted coconut sprinkled on top of the whipped cream hint at the snowflakes that will inevitably fall in the coming months. So embrace the changing of the seasons, wrap your arms around your loved ones, and cozy up to some toasted coconut custard bliss together. Peace!
- 1/2 cup coconut flakes, chopped
- 1-1/2 cups non-dairy milk, I used SoDelicious Plain Unsweetened Coconut Milk
- 2 TBS cornstarch
- 1 tsp agar agar flakes
- 1/4 cup agave syrup, I used light
- 1/8 tsp salt
- 1 - 14.5 ounce can of full fat coconut milk
- vegan whipped cream
Preheat oven to 350 degrees. Spread coconut flakes onto a cookie sheet and bake for 5 - 7 minutes stirring occasionally until coconut is toasted and golden. Next, in a medium saucepan add non-dairy coconut milk, cornstarch, agar flakes, agave syrup, and salt. Whisk well to combine. Add toasted coconut, reserving a tablespoon or two for garnish. Bring to a slow boil over medium-low heat. Once boiling, cook for 10 minutes whisking often. Place a mesh strainer above a heat proof bowl and pour coconut mixture through to strain. Use a spoon to move coconut flakes around and get all the liquid. Open the can of coconut milk and scoop out the thick cream, being careful to get as little of the coconut water as possible. Add the cream to the bowl with the coconut mixture. Once all the cream is added, whisk very well until everything is incorporated and there are no lumps. Pour mixture into 4 ramekins, small bowls, glasses, or whatever else you have on hand. Each serving is 1/2 cup. Put into the fridge and let chill for 1-2 hours until set. Top with vegan whipped cream and remaining toasted coconut. Makes 4 servings, 1/2 cup each.