Creamy Orange & Coconut Dessert

Makes: approx. 8 servings
Prep time: 20–22 minutes
Chill time: at least 4 hours
Total time: approx. 6.5 hours

What you’ll need:

  • Small saucepan
  • Whisk
  • Fine grater
  • Citrus juicer or sieve
  • Knife and spoon
  • Mixing bowl
  • Measuring spoons
  • Fridge

Ingredients:

  • 2 tbsp La Vida Vegan white coconut spread
  • 400 ml full-fat coconut milk (from a tin)
  • 1½ tbsp orange zest (from 2 organic oranges)
  • 120 ml freshly squeezed orange juice (approx. 3 oranges)
  • 3 tbsp cornflour or 4–5 g agar agar powder
  • 2 tbsp maple syrup
  • 1 tsp vanilla extract
  • Pinch of salt
  • Fresh mint, for garnish

Topping:

  • 2 tbsp La Vida Vegan hazelnut chocolate spread
  • Hazelnut brittle

The instructions:

  1. Wash the oranges well and grate the zest until you have about 1½ tablespoons. Be careful to only grate the orange part – the white pith underneath is bitter.
  2. Halve the oranges, scoop out the flesh with a spoon and squeeze until you have around 120 ml juice.
  3. In a small bowl, mix the cornflour with 3–4 tablespoons of cold coconut milk or water to make a smooth paste.
  4. In a saucepan, combine the La Vida Vegan coconut spread, coconut milk, orange juice, zest, maple syrup, vanilla and salt.
  5. Heat over medium heat while stirring. Once it begins to bubble gently, add the cornflour paste and whisk thoroughly to prevent lumps.
  6. Simmer for another 2–3 minutes until the mixture thickens to a custard-like consistency.
  7. Pour the warm mixture into hollowed-out orange halves or small dessert glasses.
  8. Let cool completely, then refrigerate for at least 6 hours or until set.
  9. Garnish with fresh mint, extra zest or a sprinkle of shredded coconut.

Note:
Using agar agar instead of cornflour? Simply add it directly to the warm liquid and continue as described.
Enjoy – this fruity, creamy dessert is perfect for summer dinners, picnics or a light, refreshing treat! 🍊🥥