Entertaining vegan guests, or looking for a dairy-free dessert for yourself? These sumptuous sweets from Katy Beskow are sure to be real crowd-pleasers…
Lime and Coconut Syllabub
Serves 2
Prep: 10 minutes
400ml can full-fat coconut
milk, chilled
4 tbsp coconut yoghurt
2 tbsp maple syrup
2 unwaxed limes
1 tsp toasted coconut chips
1. Open the can of chilled coconut milk and scoop out the solid cream, discarding the remaining coconut water (or reserve it for another recipe). Spoon the coconut cream into a mixing bowl and add the coconut yoghurt, then the maple syrup. Use an electric whisk to whip the cream, yogurt and syrup together for about 5 minutes until gentle peaks begin to form.
2. In the meantime, finely grate the zest of the limes, then halve one of the limes, ready for juicing.
3. Stir the lime zest through the creamy mixture (reserving a teaspoon for serving), then squeeze in the juice of ½ lime.
4. Spoon into dessert glasses and top with a few toasted coconut chips and the reserved lime zest to serve.
Plum and Almond Galette
Serves: 4
Prep: 5 minutes
Cook: 12 minutes
1 sheet of store-bought shortcrust pastry (ensure it is dairy-free) 6 ripe plums 2 tbsp plum jam (jelly) 1 tbsp amaretto liqueur 2 tbsp flaked (slivered) almonds
1. Preheat the oven to 220°C/425°F/Gas 7.
2. Unroll the pastry directly onto a baking tray. Fold over the edges roughly, sealing with a little water if needed. Bake for 10–12 minutes until golden.
3. In the meantime, prepare the plum filling. Slice each plum in half, remove the stone, then cut each half into four thin slices. Place the sliced plums into a pan with the jam and amaretto liqueur and bring to the boil over a medium-high heat for 5–6 minutes until bubbling.
4. In a separate dry pan, toast the almonds over a high heat for
