Vanilla-Strawberry Cups
Layered cups with a cookie crumble base, creamy vanilla pudding, strawberry topping, and a whipped cream finish.
Layers 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 (freezer bag + rolling pin, or pulse 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 coconut cream (only the solid part from the refrigerated coconut milk) and mix until smooth.
- Fill each cup halfway with the vanilla cream mixture, then refrigerate until set.
- For the strawberry layer, gently heat the remaining coconut cream with strawberry jam (do not boil).
- Prepare the agar according to the package instructions and mix it into the warm strawberry cream.
- Fill the cups to about 3/4 full with the strawberry mixture, leaving space for whipped cream. Refrigerate for about 1 hour to set.
- Whip the vegan whipped cream until stiff, pipe it on top, and decorate as desired.
- Store in an airtight container in the fridge for up to a week.
Notes
- Use only the solid coconut cream; the liquid can be saved for smoothies.
- Let each layer set before adding the next for clean, distinct layers.
- If your whipped cream is soft, chill the bowl and beaters before whipping.
Equipment Needed
- Rolling Pin
- Food Processor
- Mixing Bowl
- Whisk
- Spatula
- Saucepan
- Stove
- Measuring Cups
- Kitchen Scale
- Hand Mixer
- Piping Bag
- Cup
- Spoon
- Food Storage Container
Nutrition Facts
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