This week-end I was craving desserts, in particular yogurt parfaits where you place fruit over yogurt and add nuts, granola or other toppings. I have been experimenting with vegan yogurt, but so far the results have not been to my liking. Yet, I yearned for this rich cream consistency. So, I gathered a few things that I thought would work out and created this!
Amazingly smooth, rich and thick, this cream is reminiscent of a simple yogurt or mascarpone cheese. I had to add a little bit of excitement to it (even though I was so happy to have cream, I was pretty much already dancing in my kitchen), and so I decided to add some Chai spices: cinnamon, cardamon, black pepper and cloves. This really makes this cream unique and quite spectacular and it reminds me of mascarpone cheese.
Here is what you need for the cream:
- 250mL of coconut milk
- 4 tbs of almond powder
- 4 tbs of coconut oil
- 2 tbs maple syrup or honey
- 5 cardamon pods
- 1 cm piece of cinnamon
- 1 tsp of black pepper corns
- 4 cloves
- 1/2 tsp vanilla extract (optional)
Topping ideas: Fresh berries, coconut flakes, crushed almonds, shopped dates, chocolate chips, granola, grilled nuts: use your imagination!
Here is what you do for the cream:
- In a small sauce pan, heat the coconut milk, oil and sweetener on medium heat.
- Crush the cardamon pods in your mortar (or use the back of a spoon). Set aside.
- Add the almond powder in the pan and whisk until the mixture starts to thicken up (about 10 minutes).
- Add the spices and vanilla extract and let them infuse for 5 minutes or until the mixture is thick to your liking.
- Remove from the heat and strain to remove the spices.
- Let the cream set and firm up in the fridge for at least 2 hours before serving with your favourite toppings.
I used some of the fruit leather to make sweet samosas (how-to tomorrow). It’s fun and easy! And that cream! So much flavours and the consistency is just smooth and thick and wonderful. Of course, you could avoid using the spices for a mellower flavour. This is a great substitution for yogurt and makes for an easy dessert. Let me know if you try it out and if you like it!
3 thoughts on “Chai Coconut Mascarpone Cups”
Hi, this looks amazing, do you use regular coconut milk, or in can (more creamy), Thanks – Ophelide
I used canned coconut milk. It worked pretty well and was very creamy! 🙂
Thanks, will try it soon!