Vanilla-Strawberry Cups
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 12 cup
- Difficulty: 3 (1 - 5)
-
Allergens: Gluten
- Categories: Desserts Desserts in Cups
Layered cups with a cookie crumble base, creamy vanilla pudding, strawberry topping, and a whipped cream finish.
Instructions
- Refrigerate canned coconut milk overnight to separate the cream from the water. Do not shake or rotate the can.
- Crush the Oreo cookies into crumbs by either using a freezer bag and rolling pin or pulsing in a food processor.
- Place 1 teaspoon of cookie crumble into the bottom of each cup and set aside.
- In a bowl, mix the vanilla pudding powder with soy milk. Add the coconut cream (only the solid part from the refrigerated coconut milk) and mix well.
- Fill each cup halfway with the vanilla cream mixture, then refrigerate to set.
- For the strawberry cream, heat the remaining coconut cream with strawberry jam in a pan (do not boil).
- Prepare the agar according to the package instructions and mix it into the strawberry cream.
- Fill the cups to 3/4 full with the strawberry mixture, leaving some space for whipped cream. Refrigerate for about an hour to set.
- Whip the vegan whipped cream, pipe it on top of the cups, and decorate with the nozzle of your choice.
- Store in an airtight container in the fridge for up to a week.
Nutrition Facts
12 Servings per container
Serving Size 1 cup (150 g)
Amount per serving
Calories 220
% Daily Value
Total Fat 12 g
15%
Saturated Fat 8 g
40%
Cholesterol 0 mg
0%
Sodium 200 mg
9%
Total Carbohydrate 25 g
9%
Dietary Fiber 2 g
8%
Total Sugars 15 g
30%
Protein 3 g
6%
Vitamin D 0 mcg
0%
Calcium 10 % DV
1%
Iron 10 % DV
56%
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily
diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is an estimate and has been calculated automatically