Authentic home cooking from France, with US measurements.

Originally published on Cookpad France as 🌱 Crème dessert vanille (veggie)

🌱 Vanilla Dessert Cream (Veggie)

Name: 🌱 Vanilla Dessert Cream (Veggie)
Total time: 300 s
Yield: 4 jars
Cuisine: American
Ingredients: 1/3 cup plus 1 tablespoon granulated sugar (60 g); 1 1/2 tablespoons vanilla sugar (20 g); Seeds from 1/2 vanilla bean; 1/4 cup cornstarch or tapioca starch (30 g); 2 tablespoons coconut milk powder or nonfat dry milk (15 g); 2 tablespoons soy cream or light cream (12% fat) (30 g); 2 cups soy milk or low-fat milk (about 500 ml); 5 squares white chocolate (regular or lactose-free); 1 teaspoon vanilla extract (0.5 cl)

Zest' de Flow @zestdeflow

Toulouse

Gluten-free with a dairy-free option.

Zest' de Flow @zestdeflow

Toulouse

Gluten-free with a dairy-free option.

Saved

Ingredients

5 minutes

4 jars

1/3 cupplus 1 tablespoon granulated sugar (60 g)
1 1/2 tablespoonsvanilla sugar (20 g)
Seeds from 1/2 vanilla bean
1/4 cupcornstarch or tapioca starch (30 g)
2 tablespoonscoconut milk powder or nonfat dry milk (15 g)
2 tablespoonssoy cream or light cream (12% fat) (30 g)
2 cupssoy milk or low-fat milk (about 500 ml)
5squares white chocolate (regular or lactose-free)
1 teaspoonvanilla extract (0.5 cl)

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Steps

5 minutes

1

Note: You can find coconut milk powder only at natural food stores or online. Make sure to use milk powder, not shredded coconut.
In a saucepan, add all the dry ingredients (except the white chocolate squares) and whisk together.
2

Add all the liquid ingredients and whisk. Cook over medium heat. When the mixture is warm, add the white chocolate squares and whisk constantly.
3

When the mixture starts to thicken and coats the back of a spoon, remove from heat. Whisk for 1 minute to cool slightly, then blend with an immersion blender until smooth.
4

Pour the mixture into yogurt jars, glasses, or small bowls. Refrigerate overnight.
5

Serve well chilled.

Saved

Cooksnaps

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Zest' de Flow @zestdeflow

Published in the US on April 13, 2026 15:45

Toulouse

👩‍🍳 Je suis Cheffe, formatrice et chroniqueuse culinaire en cuisine végétarienne, antigaspi et cuisine sans allergène. Je travaille dans le secteur de l'hôtellerie restauration depuis 1996. La cuisine, c'est pour moi, un métier passion.🤓 Ma philosophie est celle d'Hippocrate : ''Que ton alimentation soit ta première médecine''.Tu trouveras sur mon compte des recettes veggies simples, gourmandes, ludiques et sans chichi avec en plus mes conseils et astuces de cheffe.Tu trouveras également des recettes adaptées à des pathologies alimentaires : sans gluten, sans lactose, sans oeuf, sans produits laitiers.👩‍🍳 Suis mes aventures culinaires sur Facebook, Pinterest, Linkedln et Instagram @zestdeflow.

Keywords

Dessert Soy Milk Coconut White Chocolate Tapioca Bean Soy

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