Creamy & Dreamy
Harnessing the power of coconut milk with 100% dairy-free, vegan & gluten-free recipes.
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223 Pins
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Vanilla Coconut Rice Pudding (Vegan)
Ingredients: 1/2 cup cooked long grain or basmati rice (left over take-out rice works great for this!) 1 cup warm water 4 TBS Coconut Cloud coconut milk creamer – Vanilla flavor 2 TBS sugar 1/8 tsp cardamom 1/4 cup golden raisins 1/4 cup slivered almonds Shredded coconut (sweetened or un-sweetened) for garnish
Sweet Almond Cake (Bunny Cake) – Vegan
Ingredients For the Cake: 2 cups of dairy-free milk (if you don’t have any on hand, you can always mix 5-6 TBSP of Coconut Cloud Original or Vanilla creamer into 2 cups of hot water and stir vigorously to combine. Let cool and voila! you have dairy free liquid milk!) 2 teaspoons of apple cider vinegar 3 1/3 cups of self-rising flour 2 1/3 cups of granulated sugar 1/3 cup of chopped almonds 1 teaspoon of baking powder 1 teaspoon of baking soda ½ cup of sunflower oil (or oil of your choosing) 2 teaspoons of almond extract For the buttercream frosting: 2 1/3 cupsof dairy-free butter 4 cupsof confectioners sugar 2 teaspoons of almond extract Dairy-free milk (if needed) Pink food gel Black food gel *Optional: extra chopped, sliced, or slivered almonds for additional decoration
Lemon Cheesecake
For the base: 1 oz of coconut oil 3.5 oz blanched almonds 3.5 oz of soft pitted dates a pinch of salt For the topping: 2.5 cups of soaked cashew nuts 2.5 tablespoons of agave syrup 3 ½ tablespoons of coconut oil 2 tablespoons of Coconut Cloud Cream mixed with 5oz of warm water 2 zested and juiced lemons Directions: In a food processor, mix all the ingredients for the base and transfer it to a 8 inch greased tart tin. Then pop it in the fridge for 30 minutes. Place all the ingredients for the topping in the cleaned food processor and blitz it until smooth. Spoon the topping onto the base and place the tin back to the fridge for about two hours. Top with some lemon zest.
Vegan Carrot Cake with Vegan Cream Cheese Frosting
Ingredients: 2 cups flour 1 tsp baking powder 1 tsp baking soda 1/2 tsp salt 2 tsp ground cinnamon 1 tsp ground nutmeg 2 and 1/3 cups grated carrot 1 and 1/2 cups brown sugar 2 flax eggs (2 Tbsp ground flaxseed meal with 6 Tbsp Water) 1/2 cup (120ml) Canola Oil* 1 tsp Vanilla extract 1 Tbsp apple cider extract 1 cup chopped walnuts (optional) Vegan cream Cheese frosting: 8oz vegan cream cheese (you can find this at any natural food store!) 1/4 cup vegan butter 2 TBS warm water mixed with Coconut Cloud Vanilla creamer 4 cups powdered sugar 1/2 tsp vanilla extract
Holiday No Bake Cranberry Tart (Vegan, Gluten Free)
Ingredients For the hazelnut-date crust: 2 ¼ cups raw hazelnuts 14 to 16 large medjool dates (about 1 ¼ cups packed), pitted ¼ tsp sea salt For the filling: 5 cups fresh or frozen cranberries 1 ⅓ cups sugar 1 orange, zested and juiced 1 teaspoon lemon zest 1 cup solid, chilled coconut cream from 2 (14 oz) cans of full fat coconut milk. *Refrigerate your cans of full fat coconut milk 2 days ahead of time. When you scoop off the cream layer to use, discard or save for later the liquid portion (great in smoothies!). Garnish – optional. Save some cranberries to garnish the top. You can also dust with powdered sugar and/or more vegan/coconut whipped cream
Vanilla Coconut Rice Pudding (Vegan)
Ingredients 1/2 cup cooked long grain or basmati rice (left over take-out rice works great for this!) 1 cup warm water 4 TBS Coconut Cloud coconut milk creamer – Vanilla flavor 2 TBS sugar 1/8 tsp cardamom 1/4 cup golden raisins 1/4 cup slivered almonds Shredded coconut (sweetened or un-sweetened) for garnish
Chocolate Pudding Pie with Coconut Whipped Cream (Vegan)
Ingredients: Crust: 1 cup of oats 2/3 cup of almonds (unsalted) ¼ teaspoon of salt 2 tablespoons of white sugar 1 tablespoon of coconut cloud vanilla creamer ¼ cup plus 1 tablespoon of coconut oil (melted) Chocolate pudding filling: 3 tablespoons of cornstarch 2 tablespoons of cool water ¼ cup plus 1 tablespoon of white sugar ¼ cup cocoa powder 1 tablespoon of coconut cloud vanilla creamer small pinch of salt 1 ½ cups of almond milk Whipped cream: 1 can of unsweetened coconut milk 1 tablespoon of coconut cloud vanilla creamer 1-2 tablespoons of powdered sugar ½ teaspoon of vanilla
Vegan Chocolate Berry Cheesecake
Ingredients: Crust: 1 c raw whole almonds 2 TBSP Vegan Instant Hot Cocoa Mix 1 tsp of sugar A pinch of sea salt 2 TBSP of pure maple syrup ¼ tsp of vanilla extract (for extra flavor, add another ¼ tsp of almond extract) Filling: 1 ½ c raw cashews ¼ c water 2 TBSP water (used later) 5 TBSP pure maple syrup 1 TBSP lemon juice ½ tsp vanilla extract ¼ tsp almond extract ¼ c Vegan Instant Hot Cocoa Mix ⅓ c cocoa butter Topping: 2 cups of your favorite chopped berries Bakeware: 6-inch Springform pan Parchment paper
Cashew-Less Vegan Queso
Ingredients: 7-9 rounds of eggplant (sliced 1/4-1/2-inch thick // half of a medium eggplant yields 7-9 rounds) Olive oil Sea salt 1 ½ – 2 cups unsweetened plain almond milk 2-3 Tbsp nutritional yeast (see instructions) 1/4 tsp finely minced fresh garlic (I used crushed garlic from Trader Joe’s) 1 tsp cumin 1 tsp chili powder 2 tsp cornstarch (optional for thickening // sub another thickener if desired) 1/4 cup chunky medium salsa (slightly drained // OR 1/4 10-ounce can of Rotel original diced tomatoes and green chilies) Smoked paprika and hot sauce (optional // for added color and flavor upon serving)
Champagne Cupcakes (vegan, GF)
Ingredients: Champagne cupcakes 1 3/4 cups, plus 3 tablespoons gluten free flour 1 cup white sugar 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon sea salt 1/2 cup hot water 5 TBSP Coconut Cloud Vanilla or Original coconut milk creamer powder 1 tablespoon vinegar 1/2 cup champagne 1/3 cup grape seed oil (or mild oil of your choice), olive oil won’t work here 1 teaspoon pure vanilla extract Champagne buttercream 1/2 cup vegetable shortening 2 1/4 cups powdered sugar 2-3 tablespoons champagne 1/2 teaspoon pure vanilla extract white pearl and star sprinkles (optional)
Cheesy Cranberry Crumb Cake
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No Bake Pumpkin Chai Cheesecake (Gluten Free, Vegan)
Ingredients: Crust: 1 cup pitted, packed Medjool dates, roughly chopped 1 cup walnuts ½ cup pumpkin seeds (or you can just use more walnuts if you want) 1 tablespoon coconut oil, melted ¼ tsp sea salt Filling: 2 cups raw cashews, soaked and strained *see note below ½ cup canned, full fat coconut milk ½ cup pure maple syrup 1/3 cup+ 1 tablespoon pumpkin puree ¼ cup coconut oil, melted 3 tablespoons fresh lemon juice 1 teaspoon pure vanilla extract 5 teaspoons Coconut Cloud Chai Tea Latte mix Toppings of choice: Whipped coconut cream (vegan) – we have our own yummy recipe for this HERE Pumpkin Seeds Cinnamon Date syrup or caramel syrup drizzle
Vegan Rainbow Cake
Ingredients: Batter: 2 cups flour 1.5 cups sugar 1 1/3 tablespoons baking powder 17 ounces water ¾ cup sunflower oil Vegan food colors (blue, green, yellow, red) Vanilla frosting: 8 ounces warm water mixed with 4 TBSP Coconut Cloud Vanilla or Original creamer 1 ounce vegan custard powder ¾ cup vegan margarine or butter 1/3 cup icing sugar