For 4 pers.

1 jar La Vida Vegan coconut paste
6 slices of puff pastry (vegan)
250 ml vegan whipping cream to whip up
2 tsp whipping fix
225 g raspberries
50 g blackberries
50 g blueberries
2 sprigs of mint


  1. Preheat the oven to 180°C and line a baking tray with baking paper.
  2. Lay out the slices of puff pastry and prick holes in the dough with a fork.
  3. Halve the slices of dough and place on the baking sheet.
  4. Place another sheet of baking paper on the puff pastry, with another baking sheet around it.
  5. This will prevent the dough from rising.
  6. Bake for 10 to 15 minutes until golden brown and crispy.
  7. Then remove from the oven and let cool completely.
  8. Whip the vegan whipping cream with the whip fix until fluffy.
  9. Fold the La Vida Vegan Coconut paste into the fluffy whipped cream.
  10. Spoon into a piping bag and pipe tufts onto the crispy puff pastry bases.
  11. Divide the raspberries, blackberries and blueberries between the tufts.
  12. Stack the bases in 3 on top of each other so that you get 4 millefeuilles.
  13. Garnish with mint and serve immediately.