I used to make flan with coconut milk even before we went vegan. Why? Well, we just loved that coconutty flavor way more. This egg and dairy free flan takes it up a notch, with a smooth coconut custard and spiked with a hint of rum for a tropical twist. And let’s not forget about that rich, caramel sauce! This dessert not only tastes even better than the traditional version, but it’s also a whole lot easier to make.
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I stumbled upon this delightful German Chocolate Cake in an old edition of Gourmet magazine. And once I veganized it, it became an instant crowd-pleaser! The cake itself is a no-fuss chocolate masterpiece that can be whipped up in just one bowl. The filling is a heavenly blend of luscious, homemade coconut dulce de leche, mingled with toasted pecans and coconut flakes. And to top it all off, we slather the whole thing with a thick, glossy, seductive dark chocolate ganache. This cake is the definition of dessert perfection!
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Dulce de Leche, which translates to “sweet milk”, is a sweet sauce (similar to caramel), made of caramelized sweetened milk – or in this case coconut cream. Coconut dulce de leche is thick, creamy and tastes like sweetened toasted coconut, which in my opinion, tastes heavenly, and is even better than the original version.
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