Berries Crunch - Vegan dessert

Name: Berries Crunch - Vegan dessert
Cuisine: American
Ingredients: 350 gr Tapioca flour; 55 gr Shredded coconut; 100 gr Icing sugar; 1/4 tsp Baking soda; 2 tbsp Almond meal; 1 tsp Vanila essence; 150 gr Coconut cream (kara); 200 gr Coconut oil (melted); Kara Coconut cream 100 gr (chilled overnight); 2 tbsp Icing sugar; -; 1 cup Frozen strawberries; 50 gr Sugar; 1 tsp Lemon juice

fenny lim @cook_18759384

Adelaide, Australia

Refreshing and sweet dessert that plant based! Hope you enjoy baking!

fenny lim @cook_18759384

Adelaide, Australia

Refreshing and sweet dessert that plant based! Hope you enjoy baking!

Saved

Ingredients

350 grTapioca flour
55 grShredded coconut
100 grIcing sugar
1/4 tspBaking soda
2 tbspAlmond meal
1 tspVanila essence
150 grCoconut cream (kara)
200 grCoconut oil (melted)
Kara Coconut cream 100 gr (chilled overnight)
2 tbspIcing sugar
-
1 cupFrozen strawberries
50 grSugar
1 tspLemon juice

Saved

Steps

1

Cook strawberry and sugar until soft and sugar dissolved, blend until smooth and add lemon juice
2

Combine chilled coconut cream and icing sugar then whip it till set and put into piping bag or snap lock bag
3

Toast shredded coconut until brown with medium heat then set aside
4

Toast tapioca flour to reduce the moisture and lighten result
5

Combine melted coconut oil, icing sugar, vanila, baking soda, almond meal, coconut cream.
6

Add the toasted coconut and toasted flour, mix well and flatten the mixture
7

Preheat 160celcius oven and bake for 30 mins, to serve, crush the cake and garnish with fresh strawberry and orange segment