03/07/2016Pastries - Desserts

Strawberry and Coconut Vegan Charlotte

Name: Strawberry and Coconut Vegan Charlotte
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 2 serv.
Cuisine: Vegan
Ingredients: 250 g all-purpose flour; 100 g sugar; 0.5 sachet baking powder; 55 g plant-based margarine; 120 mL soy milk; 2 sachet nakd coconut ball; 190 mL coconut cream; 60 g icing sugar; 100 mL strawberry juice; 5 strawberries

For hosting Spring / Summer Blender-free

For: 2 serv.Difficulty: MediumPreparation: 20 minCooking: 15 minFridge: 30 min

Hello hello! March is such a clever concept, they make you believe that spring is coming, but actually, not at all, Hashtag bringbackthesun!

To remedy this, let's bring out the strawberries. Of course, we advise you to wait for the season to reproduce this recipe, but hey, if you're craving some summer vibes, this vegan strawberry charlotte is perfect for you ;-) !

The little extra touch is that we used Nakd coconut balls in this recipe, adding a bit of texture and a fabulous coconut and hazelnut flavor :-D ! But of course, you can very well make this charlotte without this ingredient.

Servings

Ingredients

Cups

-all-purpose flour 250 (g)
-sugar 100 (g)
-baking powder 0.5 (sachet)
-plant-based margarine 55 (g)
-soy milk 120 (mL)
-nakd coconut ball 2 (sachet)
-coconut cream 190 (mL)
-icing sugar 60 (g)
-strawberry juice 100 (mL)
-strawberries 5

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Steps

Preheat the oven to 350°F.
In a mixing bowl, combine the flour, sugar, and yeast. Add the plant-based milk and melted margarine. Crush the coconut Nakd balls with a knife (just one packet) and add them to the mix as well. Mix your batter well and transfer it into a piping bag.
On your baking sheet lined with parchment paper, pipe your mixture into fairly thin sticks. Bake for 15 minutes.
Pour 1 pers. Pour the coconut cream into a bowl and place it in the freezer for about 20 minutes. Whip the cream with an electric mixer and gently fold in the powdered sugar. Place your coconut whipped cream in a piping bag.
For assembling your charlottes, use a pastry ring (we used an 80 cm ring). When your biscuits have cooled down, lightly soak them in strawberry juice. Cut one end to have a flat side and arrange them in your rings (flat side down) to go around the circle. For the base of your charlottes, cut small pieces of soaked biscuits. Then add a little coconut whipped cream to the bottom, some Nakd balls, and slices of strawberry, followed by more whipped cream, Nakd balls, and strawberries... to fill the inside of the charlotte.
Chill in the refrigerator for half an hour (or more) and then gently remove the ring; it's ready to serve ;) !