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Coconut & Lime Syllabub

This a a beautiful light vegan desert which is creamy but also packs a citrus punch. 

Ingredients:

  • 264ml coconut cream
  • 3 tbsp coconut yogurt
  • 1.5 tbsp agave syrup
  • 2 limes
  • 150g Biscoff biscuits

Serves 4-6

Method:

  1. Make sure the coconut cream has been in the fridge for 2-3 hours before starting the recipe.
  2. Whisk the coconut cream, coconut yogurt and agave syrup in a bowl until it forms soft peaks.
  3. Add the zest of the 2 limes and the juice of one into the mixture and continue to whisk until it forms slightly firmer peaks.
  4. In a food processor blend the Biscoff biscuits until it forms a very fine crumbs.
  5. Place the coconut and lime mixture in to a piping bag.
  6. Pipe alternating layers of the coconut mixture and Biscoff crumb in the dish.
  7. Place in the fridge to set for 1 hour.
  8. Zest some lime over the top and sprinkle some Biscoff crumb to serve.
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Another alternative to Biscoff biscuit is using Vegan ginger nut biscuits.

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