Vegan Cream Horns

Instructions

1. The night before: Place the can of coconut milk in the refrigerator overnight. This will allow the cream to separate from the water. Do not shake or rotate the can after refrigeration.
2. Preheat your oven to 200°C (400°F).
3. Line a baking sheet with parchment paper.
4. Cut the puff pastry sheets into strips about 1.5 cm (about 1/2 inch) wide.
5. Wrap each pastry strip around a cone mold or cannoli tube, slightly overlapping the edges.
6. Place the wrapped cones on the prepared baking sheet.
7. Bake for 15 minutes, or until the pastry is golden brown and crispy.
8. Allow the pastry horns to cool completely on the molds. Once cool, carefully remove the pastry from the molds.
9. While the horns are cooling, prepare the cream filling:
10. In a large bowl, whisk together the instant vanilla pudding powder and soy milk until smooth.
11. Open the chilled can of coconut milk and scoop out only the solid cream on top. Add this to the pudding mixture and whisk to combine.
12. In a separate bowl, whip the vegan whipped cream with the cream stiffener according to package instructions.
13. Gently fold the whipped cream into the vanilla-coconut mixture using a spatula.
14. Refrigerate the cream filling for at least 30 minutes to firm up.
15. Once the cream is chilled and the pastry horns are completely cool, fill a piping bag fitted with a star tip with the cream mixture.
16. Pipe the cream filling into each pastry horn, filling from both ends to ensure the cream reaches the middle.
17. Serve immediately or refrigerate until ready to serve.
18. Store filled cream horns in an airtight container in the refrigerator for up to four days.