Author Notes
My boyfriend is Vegan. This makes most people chuckle when I mention it and they shake their heads and say 'have fun cooking..'
Being a massive foodie, I see it only as an opportunity to expand my knowledge of baking and creating delicious meals and desserts to make him smile. Plus surprise my friends when they lick their lips and I say ...'Yep, and its Vegan!' —Fiona Crispin
Ingredients
- The Dumplings
-
3/4 cup
brown sugar
-
1/3 cup
golden syrup
-
100 grams
dairy-free butter
-
1 1/2 cups
Self-Raising Flour
-
3/4 cup
coconut milk
-
some grated orange zest (optional)
- The whipped coconut cream!
-
1
Can of Coconut Cream (chilled)
-
2 tablespoons
icing sugar
-
1 teaspoon
vanilla
Directions
- The Dumplings
-
Combine 2 cups of water, brown sugar, golden syrup and 50g dairy-free butter in a large saucepan. Stir over a low heat until melted.
-
Meanwhile, rub together the other 50g dairy-free butter into flour with your fingertips. Add coconut milk and stir into the flour mixture until well combined.
-
Bring the sauce to the boil then drop heaped dessert spoon sized pieces of the dough into the sauce. Reduce the heat to low and simmer, covered for 15-20 minutes or until a skewer comes out clean. Serve with the whipped coconut cream and if you want, some grated orange zest! Yum!
- The whipped coconut cream!
-
Chill a can of coconut cream in the fridge overnight. Once opened, working fast, separate the hardened cream and liquid (keep liquid to add to a curry/milkshake or discard)
-
Still working fast, whip in icing sugar and vanilla for about 2 mins (with an electric beater or mixer)!
Use immediately! Its better and thicker while still its cold!
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