Looking for a company-ready dessert for your next dinner party? This is a simple, sweet and delicious one that will please everyone!
Coconut Creme Anglaise with Cinnamon Walnut Crumble
1 recipe coconut creme anglaise
1 recipe cinnamon walnuts
3 gluten-free, soy-free vegan spice muffins, crumbled (optional) (here’s a good recipe)
Layer all ingredients in a dessert dish, starting and ending with crumble. Serve chilled. Serves 4.
Coconut Creme Anglaise (4 servings)
- 1/4 cup Sugar
- 3 tbsp. Cornstarch
- 1/8 tsp. Salt
- 7 ounces Coconut milk
- 1 cups almond milk
- 1 tsp. Vanilla
Stir together sugar, cornstarch and salt in saucepan.: |
Stir in soy and coconut milks. Bring just to a boil over medium heat, stirring constantly.: |
Remove from heat and stir in extract(s). Refrigerate until chilled.: |
Walnut-Cinnamon Crumble
- 1/2 cup walnuts, toasted
- 1/2 teaspoon cinnamon
- pinch salt
Pulse ingredients just until crumbly
Oh this recipe is making me long for fall! It sounds so tasty. I love the idea of using spiced muffins as the “cake.” Yum!
Thank you for the comment and for checking out my blog!
Oh, yummy!! I will definitely have to try this one!
Such an easy and versatile dessert! I hope you like it!
Looks delicious, and gluten-free and soy-free, too? Win-win!
Thanks for stopping by, Emily, and taking the time to comment 🙂
Yum!!! It looks sooooo scrumptious! I absolutely love this recipe!!
Thanks! I hope you give it a try!
Simple and delicious, lovely dessert!
And versatile!
I made your delicious dessert & it was so pretty in the glass & so delicious too! Waw!
Yay!!