Cinnamon rolls (Vegan, no yeast)

I made these rolls today for two reasons. 1 – I didn’t have any yeast and I was looking for something easy to put together, and 2 – It’s cloudy outside and cinnamon rolls are really good cloudy weather food. Any excuse for sweet treats am I right?

Warm, gooey, comforting cinnamon rolls.

I adapted this recipe from the Easy Cinnamon Bun recipe from Sam Turnball on the blog “It Doesn’t Taste Like Chicken”.

These rolls come out cakey with a really great crust. They are also really easy and require very little resting.

If you’d like sticky buns with a twist, why not have a look at my Matcha sticky buns?

What you’ll need:


560 g                     cake flour

1 ½ TBS                 baking powder

1 tsp                      salt

250 g                     vegan butter, cubed and chilled

250 ml                  Almond milk (or any nut milk of your choice)


220 g                     granulated sugar (I used white but brown is good too)

1 TBS                     ground cinnamon

50 g                        vegan butter, melted


150 g                     icing sugar

1 tsp                      vanilla extract or essence

2 TBS                     lemon juice

Tea time! Get in my belly

How to do it:

  • Preheat the oven to 200°C and spray a dish with non-stick spray. I used a ceramic oven proof dish which looked lovely but you can use anything that’s safe for oven use.
  • In a medium sized mixing bowl, add your cake flour, baking powder and salt. Mix together until everything is distributed.
  • Chuck in your cubed butter and suing your hands, mix together until you get a slightly grainy texture. Make sure there are no big lumps of butter remaining.
  • Toss in your almond milk and bring together with your hands. Knead the dough until all the flour and milk is incorporated and you have a softish dough.
  • Let the dough sit for about 10 minutes while you mix up your filling.
  • Mix together the sugar and cinnamon until combined. Melt your butter separately and have at the ready.
  • Time to roll the dough. Lightly flour your clean work surface and using a rolling pin, roll the dough into a long rectangle. Try get it evenly about 1 cm height. My rectangle came to about 25 cm x 45 cm.
  • Using a pastry brush (or your hands even) brush the melted butter all over the dough. Then sprinkle your cinnamon sugar evenly on top. Press it down lightly with your palms to make sure it sticks.
  • Now starting from the bottom of the long end, roll your dough up until you have a lovely long sausage. Cut disks from your sausage about 3 cm long. You will want to make sure they are all the same size.
  • Place your spirals in your greased baking dish so they are just touching. You don’t want them too crowded. I made 2 smallish baking dishes full with a total of 15 disks.
  • Bake at 200°C for 25 minutes, or until the tops are a soft golden brown.
  • To make the icing, add all your topping ingredients into a bowl and using a hand whisk, mix until there are no lumps. You can adjust the amount of icing sugar you add depending on how thick you want it.
  • Let your buns rest for about 10 minutes before drizzling your topping over.
  • Serve warm!
Fresh out the oven

Thanks for reading, and if you give these a try drop me a message! Or better yet, tag me in your creations on Instagram @ninarlasvegas or on facebook @flightoffancy.

Happy baking!



Moreish rice Krispies toffee bars (vegan)

I was given the idea this morning from my mother to remake the Date Rice Krispies bars my Ouma used to make. I was thinking it would be difficult to do them justice but I have managed to give them a funky twist and it turned out really well. These are completely vegan and you can’t even tell.

decadent Rice Krispies bars

They are relatively easy and if you can withstand the temptation to eat them all in one sitting, they will last over a week. This treat has a crispy base topped with a delicious chewy chocolate toffee and finished off with a decadent dark chocolate layer. They are completely moreish.

What you’ll need:

For the crispy base:

1 cup                     dried dates, chopped

¾ cup                    peanut butter, or any nut butter of your choice

1 TBS                     coconut oil

1 tsp                      vanilla extract

½ tsp                     salt

3 cups                   rice krispies

For the toffee caramel:

¾ cup                    white or coconut sugar

½ cup                    vegan butter

¾ cup                    dark chocolate pieces

½ cup                    almond or coconut milk

Chocolate topping:

1 ½ cup                 dark chocolate

2 TBS                     topping of your choice, I used some caramel pieces. You can use shaved almonds, chocolate shavings, funfetti, anything really.

Get in ma belly!

How to do it:

Rice crispy base:

  • Spray a loaf tin with nonstick spray and set aside.
  • In a food processor or blender, add your dates, peanut butter, vanilla, coconut oil and salt. Blend until a paste forms, it should be pretty thick, you’ll have to scrape down the sides quite frequently. I wouldn’t recommend using a nutri-bullet, I used mine and it put quite a lot of strain on it.
  • Tip your date paste into a medium saucepan over medium heat. This step softens the paste to make the mixing of the cereal easier.
  • When the paste softens, about 4 minutes, remove from the heat and tip in the rice crispies. Stir until they clump together and the cereal is fully incorporated.
  • Quickly transfer to your greased loaf tin and press down until you have a nice flat top. Place in the fridge to cool.

Chocolate toffee:

  • In a saucepan, add all the toffee ingredients. Stir continuously until the mixture becomes thick and gloopy. This will take about 10 minutes. If you want to rest it, take a small spoonful and put it on a plate in the fridge for a few minutes. If it sets to a thick chewy consistency, then it’s ready. Be patient here, you’ll want it to be thick enough.
  • Pour the toffee mix over the rice crispy base, use a spoon to even it out. Then return it to the fridge.

Chocolate topping:

  • When your toffee has cooled, it will be time to add the final layer.
  • In a glass bowl add the chocolate pieces. Temper it over a double boiler or in the microwave at 15 second increments. When it’s glossy and smooth, pour it over your toffee layer, use a spoon to smooth the top. Sprinkle with some shaved almonds, extra rice crispies or chocolate shavings and return to the fridge.

When the chocolate in set fully it will be time to portion. Using a knife, loosen your creation from the edge of the tin and tip out. Heat your knife in some hot water and cut it into fingers or blocks. This is very rich and super decadent I would recommend going smaller.

Keep in a cool place, will last for about a week. I wouldn’t recommend keeping them in the fridge because they can get soggy, just in a tuppaware in the cupboard (hidden from snackers) should be fine.

Treat yo self

I hope you enjoy making these as much as I did! If you give them a try tag me in your creation on instagram @ninarlasvegas or on facebook @flightoffancy.

Love and health to all of you,



Banana bread muffins

These came out beautifully fluffy and delicious. It is such a quick and fool proof recipe to whip out when your bananas have taken a turn for the worse. The only take about half an hour to make, think about it, in half an hour you could be eating banana bread muffins!

Light and fluffy banana bread muffins!

This recipe made 8 biggish muffins the recipe can be halved but why would you want to? I got the majority of my dry ingredients at The Refillery who have an amazing inspirational concept, reuse reduce, recycle! Zero waste packaging and no plastic. I am in love ❤

What you’ll need:

4                             medium bananas, overripe

½ cup                    brown or coconut sugar

½ cup                    peanut butter, or any nut butter of your choice

1 cup                     cake flour or all purpose

2 tsp                      baking powder

1 tsp                      bicarbonate of soda

1 tsp                      fine salt

1 handful             pecan nuts, roughly chopped

How to do it:

  1. Preheat your oven to 180 ° C and line a 2 muffin tins with muffin wrappers or non-stick spray.
  2. In a medium mixing bowl, mash the bananas with a fork, they don’t have to be mashed too well, it’s nice to have a couple lumpy bits.
  3. Add the nut butter and sugar and mix until well combined.
  4. Shoot in your dry ingredients and mix through until all the flour in incorporated, don’t over mix.
  5. Portion the batter into the tins, make them about ¾ full. My batter made 8 biggish muffins.
  6. Sprinkle the tops with your pecan nuts and bake for 15-18 minutes. Or until a toothpick inserted comes out clean.
Get in ma belly!

Now you can sit back in glorious self isolation with a cup of tea and a fresh banana bread muffin! Enjoy!

If you try this recipe out, drop me a line and let me know how it came out! Or tag me in your creations @ninarlasvegas on instagram or @ninabakesstuff on facebook.

Love, health and happiness to all of you x



Super simple focaccia

One of my greatest passions in the past few years has been baking bread. I find it incredibly therapeutic doing it at home. Also people say they don’t like carbs, but come one. Everyone loves a warm bread right out the oven!

This is my first day in the 21 day lock down here and I decided to kick it off with a super simple and incredibly delicious focaccia. This is one of my favourite breads to bake. It’s incredibly versatile so you can basically top it with anything (really, anything) you like. This recipe uses onion, garlic and rosemary as the topping but you could use your own picks instead if you like.

Super simple focaccia

Its basically fool proof and takes about 2 hours including resting and baking. It is a perfect starter bread for those wanting to dip their toes into the world of bread baking. This focaccia is also perfect for impressing guests with your master bread making skills.

What you’ll need:

  • 3 ½ cups               white bread flour
  • 3 TBS                     olive oil (plus a bit extra for greasing the tin and topping the bread)
  • 2 tsp                      salt
  • 1 TBS                     packet instant yeast
  • 1 ½ cups               warm water
  • ½                             small red onion, sliced
  • 2                              large cloves of garlic, crushed or finely diced
  • 1 TBS                     chopped rosemary (You can use dried or fresh)

Garlicky awesomeness

How to do it:

  1. Firstly you will need to grease a rectangular cake tin or baking tray with some olive oil and preheat your oven to 190°C.
  2. In the bowl of a stand mixer add all your ingredients except the garlic, rosemary and onion.
  3. Beat with a dough hook for about 2 minutes until dough has come together and is looking a little gloopy. (If you don’t have access to a stand mixer your can combine the ingredients in a bowl, and use your hands to bring everything together, you will need to knead it for a little longer though, like 3 minutes)
  4. Place in an oiled bowl and cover, let rise for 15 minutes near your warm oven.
  5. Take your dough and place it in your oiled tin, using your knuckles press the dough down and around until it is spread evenly on the tray.
  6. Cover with a clean tea towel or clingfilm and leave to rise for 60 minutes.
  7. Use your fingers to stipple the dough creating little indents across the whole surface. Don’t over work it but make sure there are enough dimples.
  8. Spread the onions, garlic and rosemary across the top of the dough. Sprinkle with a generous pinch of sea salt and a drizzle of olive oil.
  9. Bake in your preheated oven for ±30 minutes. The top should be a golden brown.
  10. Leave to cool in the pan for 10 minutes, then take out and leave on a cooling rack to cool completely.
  11. Cut your focaccia into squares or fingers and enjoy just as they are or dipped in balsamic vinegar and olive oil.

I hope you enjoy this recipe as much as I did. Please drop me a line if you tried it out and let me know what improvements you made.

Tag your creations on instagram with @ninalasvegas and facebook with @flightoffancy

Love and health to all of you.



Vegan rainbow cookies

Chewy, chunky, soft and moreish. These cookies were going to be named quarantine cookies but I decided that it wouldn’t be in best taste. With Covid-19 keeping us all in doors practicing social distancing, it’s the best time to experiment with your pantry staples. I whipped these up with what I had on hand and they came out so well but I doubt they will last the full 2 weeks.

I also made a batch of chocolate ones which were frikking amazing but they got devoured before I could get them posted. Oh well it’s just another reason to make them again!

Vegan vanilla cookies

This recipe makes about 18 biggish cookies, but it all depends on your preference and how you portion them. You can easily halve this recipe if you want fewer temptations.

What you’ll need:

3 ½ cups               cake wheat flour or all purpose

2 tsp                      baking powder

1 tsp                      bicarbonate of soda

2 tsp                      fine salt

6 tbs                      rainbow sprinkles or vermicelli

1 cup                     light brown sugar

1 cup                     white sugar

½ cup                    coconut oil, softened

½ cup                    neutral vegetable oil, or sunflower

½ cup                    water

1 tsp                      vanilla extract

How to do it:

  1. In a large mixing bowl, add all the dry ingredients and mix together.
  2. Add the wet ingredients and mix. This step I like to do with my hands, it’s just easier that using a spoon and less clean up than using a mixer.
  3. When fully incorporated cover the bowl with some plastic wrap and refrigerate for about 45 minutes.
  4. Line a baking sheet with a silpat or baking paper.
  5. Take your chilled dough and scoop out equal balls using an ice-cream scoop for bigger biscuits and a TBS measure for smaller ones. Roll gently between your hands and place on the baking sheet pressing down softly with your palm or the bottom of a glass.
  6. Chill for 10 minutes while you are preheating your oven to 180°C.
  7. Bake the cookies for 10 minutes until slightly brown around the edges. They will look too soft when you take them out, but they will harden while cooling. They are much better when they are not overbaked.
  8. Let the cookies cool on the tray for about 15 minutes then transfer to a cooling rack and leave until fully cooled.
  9. They will last a good 2 weeks if kept in an airtight container. I haven’t tried it but I’m sure they would be freezer safe too.
Soft and chewy vanilla rainbow cookies.

I hope you enjoy these cookies as much as I did and if you give them a try let me know how they turned out and what improvements you made. You can also tag me in your creations on instagram @ninarlasvegas.

Love and health to all of you and keep safe in this time of uncertainty.

Thanks for reading, and happy baking!



easy peasy Vegan honeycomb

I’ve been promising for a while now to make my father some honeycomb. It’s one of his favourite things but I was getting cold feet because of sugar temperature and the like.

Today I made more than one batch of honeycomb trying to get the recipe right, and I am ashamed to admit that I do not have a proper candy thermometer so I used an old meat thermometer I found combined with a clothes peg. Lets just say it did not go well the first couple tries!

Some notes before the recipe:

  • Please use a proper thermometer, it will save you time and ingredients. (I do speak from experience)
  • The golden syrup I used can be exchanged with agave, maple or corn syrup.
  • Don’t walk away from the pot, sugar is much like and avocado, turn your back for a second and it’s inedible.
  • Use a bigger pot than you think you’ll need. It does puff up quite a lot and it’s better to have used a bigger pot than have used a smaller one and got sugar all over your stove.

What you’ll need:

  1. Candy thermometer
  2. Biggish saucepan
  3. Baking tray or cake pan sprayed with some non-stick spray
  4. Patience


  • 1 cup white granulated sugar
  • 1/4 cup water
  • 4 TBS golden syrup
  • 2 tsp bicarbonate of soda


  1. Line your chosen pan with some non-stick spray or baking paper and spray if you want to save on washing.
  2. In a medium to large saucepan add the sugar, syrup and water. Give it a little shake to settle it.
  3. Place pot over highish heat and watch it bubble. Do not stir it. It’s tempting but don’t do it.
  4. Cook for about 8 minutes. The sugar solution should be golden brown and be a temperature of 149 degrees delicious (or 300F). This is where it’s important to have a proper thermometer. One of my failed batches I just took the sugar too far and the smell of burnt sugar is hard to get rid of.
  5. When your sugar is at the right temp, remove from heat and let the bubbles settle for about 30 seconds.
  6. Throw in the bicarb and whisk vigorously until combined, pour straight into your lined pan. This step is where it puffs up and develops it’s honeycomb effect.
  7. Now you wait until the honeycomb has cooled. Break into pieces and eat as is or dip in some melted dark chocolate.
Vegan honeycomb

If you try my honeycomb drop me a message and let me know how it turned out for you!

Thanks for reading and health and happiness to all of you.



Best ever banana bread (Vegan friendly)

Vegan banana bread

Today started off as a banana bread day, you know the one where you wake up to a bunch of over ripe bananas judging you from the fruit bowl. They threw down the gauntlet and I responded by turning them into some deliciousness.

I’ve had a lot of banana bread in my life, my Ouma used to make it and in turn my mother used to make it. All versions turned out spectacularly. Their recipes obviously had eggs in and were eaten with lashings of real butter so I have adapted it for the herbivorous of us.

Some notes before I put down the recipe.

  • In the recipe I have pecan nuts, these can be substituted for walnuts or cashews, both would be nice I reckon.
  • The egg replacer I used is Orgran No-egg Egg replacer. I got this at wellness warehouse, it’s pretty affordable for the amount of “egg” you get out of it. You could also use a flax egg instead of the Orgran.
  • Get some vegan butter for serving. There is just something special about having some melty butter on a warm, fresh out the oven, slice of banana bread.
Fresh banana bread!

What you’ll need:

  • 4                             ripe bananas (It comes to about 350g), also one extra for decoration
  • 240 g                     white cake flour
  • 200 g                     brown sugar
  • 2 ½ tsp                  baking powder
  • 5 ml                       cinnamon
  • ½ tsp                     salt
  • 125 ml                  almond milk
  • 60 ml                     coconut oil (room temp)
  • 10 ml                     egg replacer powder mixed with 30 ml water and left to sit for about 5 mins
  • 65 g                        pecans, roughly chopped


  • Preheat the oven to 180°C and generously spray a loaf tin with non-stick spray.
  • In a medium mixing bowl, add the flour, sugar, baking powder, salt and cinnamon. Mix it up a little with a wooden spoon.
  • In a blender (you could probably also use a stick blender, I haven’t tried, but probably) blend the bananas, coconut oil and almond milk until smooth. You can mash the bananas but I find the blending method just works better.
  • Pour the banana mix into your dry ingredients and combine.
  • Add the mixed egg replacer and stir through.
  • Stir in the pecan nuts until evenly distributed.
  • Pour batter into the lined loaf tin make sure it’s spread to the corners. Top the batter with some sliced banana and a sprinkling of brown sugar.
  • Bake at 180°C for an hour. Let cool in the pan for 10 minutes, then remove from the pan and eat immediately. I mean you don’t have to eat it immediately but I challenge you not to.
  • When it’s cooled completely you can wrap in in foil and it’ll last for about a week in the fridge. (But if you still have a full loaf after a week, what’s wrong with you?)          

I really hope you enjoy making and eating this bread as much as I did!

As always, please let me know how it turned out for you and what you thought!

Thanks for reading,



Chickpea Chili! (Vegan friendly)

Do you have a busy week ahead of you? This is a perfect chili to pre-make and put in the fridge when you don’t have time (or you’re too lazy) to make something from scratch. This is a damn fine chili and makes about 5-6 generous portions.

Hearty chickpea chili!

This is some serious comfort food, I have such a soft spot for chili. If you like the heat then increase the chilies in the recipe.

Also, I know it’s weird but don’t omit the walnuts. It just gives it that something extra.

What you’ll need:

1 ½ cups               rice of choice (I used Spekko long grain)

2 TBS                     olive oil

1 white onion, finely chopped

2 cloves                garlic, finely chopped

2 large                  carrot, peeled and finely chopped

2                              red or green peppers, finely chopped

1 stick                   celery, finely chopped

4                              small red chilies, de-seeded and finely chopped

1 tsp                      ground cumin

1 tsp                      cayenne pepper

½ tsp                     cinnamon

1 tsp                      all-spice

1 tsp                      chili flakes

½ tsp                     salt

1 can                     chickpeas, drained and rinsed

1 can                     cherry tomatoes

½ cup                    walnuts, roughly chopped

Chickpea chili deliciousness


  • Cook the rice according to packet instructions and set aside.
  • In a medium saucepan, heat up your olive oil and add the onion and garlic. Sauté for about 4 mins.
  • Add the carrot and celery to the pot and cook until softened slightly. About 5 minutes.
  • Add all the spices and stir to coat, keep cooking for about 4 minutes until fragrant.
  • Place the chopped pepper, chili and walnuts into the pot, cook for another 4-5 minutes.
  • Add the can of tomatoes, the chickpeas and 1 cup of water. Stir through and simmer for 10-15 minutes until thickened.
  • Serve with the cooked rice and a green salad. Don’t forget to top with some nutritional yeast and a squeeze of lime!
Chickpea chili

Thanks for reading! And as always let me know if you give it a try and what changes or improvements you made!



Matcha & Lemon sticky buns (Vegan friendly)

Matcha & Lemon sticky buns

Hello my food friends! It’s Sticky Bun Friday! It’s just like pancake day except with less pans and more sticky. I mentioned in one of my posts that I was going to give you vegan alternatives to various things I’ve tried in the past that have been huge hits. One of the big ones that stands out for me are the sticky buns I made for Christmas. They were the perfect marriage of sticky, sweet and soft. With this recipe I am aiming to get the exact same deliciousness with a matcha and lemon twist.

Matcha powder is made from green tea leaves and in turn has incredible health benefits. The green fairy dust is full of good stuff like antioxidants, this little health punch helps lower cholesterol, helps with inflammation and keeps you alert! It’s like the healthy version of coffee.

Matcha and lemon sticky buns, pre-glaze!

Matcha has a slightly bitter taste which pairs beautifully with citrus. I made this recipe with a lemon filling as well as a lemon glaze. It comes together zesty and sweet, but not overly sweet. Just my cup of tea.


  • 1 cup                     almond milk
  • 3 TBS                     vegan butter
  • 1 pckt                    instant yeast (about 2 tsp)
  • 1 TBS                     sugar
  • ¼ tsp                     salt
  • 2 ½ cups               all purpose flour (plus a little extra for dusting)
  • 2 TBS                     matcha powder
  • 2 TBS goji berries (For decoration)


  • ½ cup                    vegan butter
  • ½ cup                    brown sugar
  • 1                              lemon, zested and juiced
  • 2 TBS                     all purpose flour


  • 1 cup                     icing sugar (sifted)
  • 1                              lemon, zested and juiced


  • In a saucepan gently heat the milk and butter until just before a simmer. Remove from heat and add the yeast. Let this sit for 10 minutes to activate.
  • Add the matcha and the flour together.
  • In the bowl of a stand mixer, add the yeast mixture, the salt and sugar.
  • Using a dough hook, mix the flour into your yeast mixture, a little bit at a time.
  • Mix for about 10 – 15 mins until the dough has come together and is soft.
  • Cover the bowl with cling film and let sit for 20 minutes in a warm area.
  • While it is rising mix your filling.
  • Add all filling ingredients together and mix until well combined. Place in the fridge to harden a little.
  • Line a dish of your choice with vegan butter and a dusting of brown sugar.
  • When your dough has finished the first rise, take it out of the bowl and place on a lightly floured surface. Roll the dough into a large rectangle, try get it about 1 cm high.
  • Spread your filling evenly on the dough, then roll it up. Remember to roll from the long end until you have a long sausage.
  • Cut the dough into disks now, about 4 cm. Place the rolls in your greased dish, make sure they are nice and cosy. They should be touching but not too tightly. Cover with cling film and let rise in a warm area for 20-30 mins until slightly puffy.
  • Preheat your oven to 180°C.
  • Bake for 20-30 mins until cooked through and all golden around the edges.
  • While the rolls are baking, make the glaze.
  • Combine the glaze ingredients together with a whisk, making sure there are no lumps. When adding the lemon juice, do so a little at a time until you get your preferred consistency.
  • When your buns are cooked, remove from the oven and let cool for about 10 minutes. Pour over the glaze, sprinkle with dried goji berries and serve while still warm.

I hope you guys enjoy this recipe as much as I did! (I’ve already eaten 3, someone please stop me haha!)

Thanks for reading, and as always, if you make this please drop me a message and let me know how it turned out! You can also tag me in your creation on Instagram @ninarlasvegas!



Malt Vanilla tart with coconut cream (Vegan friendly)

This was such a complete accident. Yesterday I was trying out a recipe for something completely different and it was just not working. The kitchen gods were not on my side and after a while I just decided to, as my mother would say, wing it.

I made a vegan malt custard with an almond and oat tart base. The coconut cream is pouring consistency. The custard sets quite nicely and has a lovely wiggle to it. You can make the tart one full day before you need it while chilling your cream over night.

What you’re going to need:


  • 100 g                     oats
  • 90 g                       almonds
  • 3 TBS                     coconut oil
  • 2 TBS                     maple syrup
  • ¼ cup                    chopped dates


  • 1 cup                     almond milk
  • 4 TBS                     cornflour
  • 1 cup                     coconut milk
  • ½ cup                    maple syrup
  • 2 tsp                      vanilla
  • 2 TBS malt syrup

Coconut cream:

  • 1 can coconut cream
  • 150 g icing sugar
  • 2 TBS cornflour (if necessary)


  • Preheat the oven to 170 degrees C.
  • In a food processor, add the almonds, oats and dates. Pulse until it resembles a course crumb.
  • Add the rest of the crust ingredients and blend until well combined.
  • Place the mix into a pie dish and use your fingers to flatten it and squish it up the sides. You want it to be even all the way around.
  • Bake in the preheated oven for about 12 minutes.
  • Take it out and leave to cool.
  • In a medium saucepan, add your almond milk, coconut milk, vanilla and syrups. Heat to a gentle simmer on a medium heat. While whisking, add your cornflour. Keep whisking over a medium heat until it starts to thicken. Do this for about 8 minutes until your custard is a thick pudding consistency. Don’t worry if it’s not too thick because it will get even thicker while cooling.
  • Leave it to cool for a minute or two then pour it into your cooled tart base.
  • Leave in the fridge until set nicely.
  • For the cream, I would recommend chilling the coconut cream overnight. It is easier to get some volume this way. Some people say you should separate the solid cream from the water underneath but I didn’t want to waste it so I just used it all. This makes it the looser cream that you see in the picture.
  • So with a hand held electric whisk or kitchen aid beat the coconut cream for 6-8 minutes, then add the sugar and whisk again for another 5 or so minutes until it thickens. If it is just not thickening for you, add the cornflour and keep whisking. This is a kinda cheat way to thicken the cream.
  • Serve chilled and on an empty stomach!

Thanks for reading and as always, if you try it out message me and let me know what improvements you made or tag me in your creation on Instagram @ninarlasvegas.

Vegan malt vanilla custard tart



Paint and My Mat

Yoga Art and Self Growth