The secret to amazing vegan desserts? Coconut milk!
What's the story
Coconut milk is like a magic wand in the kitchen, turning everyday ingredients into exotic and indulgent treats.
Its rich creaminess and delicate sweetness make it the perfect foundation for a wide range of vegan desserts.
From cool and creamy ice creams to decadent puddings, there are countless ways to use this versatile ingredient to create delicious dairy-free desserts that everyone will love.
Ice cream
Coconut milk ice cream delight
Creating your own coconut milk ice cream is a breeze for a dairy-free treat.
Simply blend two cups of coconut milk with your desired sweetener (think maple syrup or agave nectar), and add a splash of vanilla extract for that classic ice cream taste.
Freeze the mixture in an ice cream maker following the manufacturer's directions.
Want a tropical twist? Fold in some diced mango or pineapple before freezing. Enjoy!
Rice pudding
Tropical coconut rice pudding
Coconut rice pudding combines tropical flavor with comfort food warmth.
Combine one cup of Arborio rice, four cups of coconut milk, and half a cup of sugar in a saucepan.
Simmer over medium heat until the rice is tender and the mixture has thickened.
Stir in vanilla extract and shredded coconut, then serve warm or cold. Top with sliced mango or kiwi for a refreshing twist.
Mousse
Vegan chocolate coconut mousse
Craving a decadent but easy-to-make dessert? Try this vegan chocolate coconut mousse!
Just melt a cup of dark chocolate chips with a tablespoon of coconut oil over low heat until smooth.
Let it cool a bit, then fold it into two cups of whipped coconut cream.
Chill the mousse for a couple of hours before serving with a garnish of raspberries or some shaved chocolate.
Tapioca
Exotic coconut tapioca pearls
Soak half a cup of tapioca pearls in water for 30 minutes, then cook them according to package instructions until translucent.
Drain and combine with two cups of coconut milk, sweetening with honey or sugar to taste.
Serve chilled, garnished with diced lychee or passion fruit for a tropical twist.
Custard
Baked coconut custard magic
To make dairy-free baked coconut custard, whisk together three cups of coconut milk, three-quarters cup of sugar, one teaspoon of vanilla extract, and a pinch of salt.
Pour the mixture into ramekins placed in a hot water bath. Bake at 325 degrees Fahrenheit for 45 minutes or until the custard is set but still slightly jiggly in the center.