DAIRY-FREE COCONUT CREAM & RASPBERRY CRANACHAN

he perfect pudding to celebrate Burns night. This vegan cranachan is made with raspberries, whipped coconut cream and granola. Super simple and ready in 15 minutes.
DAIRY-FREE COCONUT CREAM & RASPBERRY CRANACHAN

INGREDIENTS

  1. 2 cups fresh/frozen raspberries
  2. 3 tbsp maple syrup
  3. 1 tin coconut milk
  4. 1 tsp vanilla bean paste
  5. 1 tbsp whisky, optional
  6. 1/2 cup granola

INSTRUCTIONS

  • Gently heat the raspberries in a pan with 2 tbsp maple syrup, and squish the raspberries gently until it turns syrupy but still has some chunks. Set aside
  • Remove the coconut fat from the tin, it usually always sticks to the top. Add 1 tbsp maple syrup, vanilla pasta and whiskey is using. Whisk on high for a minute until thickened.
  • Make your layers by scooping 2 tbsp raspberries, 2 tbsp cream and a sprinkle of granola. Repeat once more.