Vegan Coconut & Vanilla Creme Brulee

Vegan Holiday. Approx 10 portions.

INGREDIENTS

400g Coconut Milk

500g Coconut Cream

140g Creme Brulee Mix

Vanilla Paste

(or 1 Scraped Vanilla Pod)

METHOD

1. Put coconut cream and coconut milk into sauce pan, heat up.

2. Keep stirring and heat up to first bubble and remove from heat (approx 85°c).

3. Strain and pour into glasses or ramekins. Leave to set in the fridge.

4. Finish with some Raw Sugar (Cassonade) and blow torch it before serving.

OPTIONAL: Serve with Caramelised Pineapple cubes.

INGREDIENTS

300g Sugar

50g Glucose

30g Water

10g Vanilla Paste

50ml Malibu Rum

Pineapple

METHOD

Place sugar glucose water and vanilla in a saucepan. Heat up to caramel.

Peel pineapple and dice up into 1x1m cubes. Once sugar reached caramel stage. Add in cubes. Caramelise them for 5 minutes and add rum.

Let it simmer for another 5 minutes and then take it of the stove.

Leave to cool and keep wrapped in the fridge until service.