The secret of this recipe is the coconut oil which thickens the vegan cream up once it’s put in the fridge to chill. It’s rich, but light, and has a similar texture to whipped cream.
Sometimes the coconut oil crystallises slightly so check it after you’ve chilled it down and if necessary re-blend. Ideally make this a day in advance to give it plenty of time to set.
1 1/2oz (45g) coconut oil
1/2 pkt silken tofu
1 tsp vanilla essence
3/4 oz (20g) – 1oz (30g) icing sugar
1. Melt the coconut oil in a pan over a very low heat. Cool slightly.
2. Place the melted coconut oil into a food processor with the remaining ingredients (use 3/4 oz (20g) sugar to start with) and blend well. Taste for sweetness and if necessary add the remaining sugar. Chill, ideally overnight, and serve.
3. Will keep for up to five days sealed in the fridge.