Vegan Coconut Custard with macerated strawberries

Vegan Coconut Custard bonne bouche with macerated strawberries


  • 80ml orange-flavoured liqueur
  • One orange, zested, juiced (need
  • 80ml of juice)
  • 250g fresh strawberries, hulled, sliced
  • 300ml soy thick cream (soy whip cream)
  • 80ml coconut cream
  • 200g Thick vegan custard
  • French Vanilla
  • 250g of any vegan coconut and oat biscuits


  • Grease the bases and sides of six 1/2cup dariole or flower-pot-shaped moulds and line them with grease-proof paper.
  • Combine 60ml ( ¼ cup) of the orange-flavoured
  • liqueur and 60ml of orange juice in a bowl, and keep aside to soak the biscuits. Combine the orange strawberry and remaining liqueur
  • orange juice in a bowl. Toss to make it coat well. Cover and place in the fridge to get macerated.
  • Use a balloon whisk to whisk the soy cream in a bowl until soft peaks form. Add the coconut cream and the custard and whisk until thick and combined.
  • Dip the six coconut-oat biscuits into the orange liqueur mixture and place one in the base of each mould. Top with a spoonful of the vegan cream mixture. Repeat layers with biscuits (dipped in liqueur mixture) and cream

  • mixture, finishing with a biscuit layer. Gently tap the moulds on the bench top to remove any air pockets. Transfer the moulds to a tray and place them in the fridge overnight.

  • Carefully turn the moulds onto your serving plates and remove the baking paper. Garnish with macerated strawberries and orange zest and drizzle with a few drops of the macerating liquid.

    Bon Appétit
Vegan crossbody pouch

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