Whip up a batch of 5 - Minute Vegan Caramel and pour it over
the chilled coconut layer.
Not exact matches
When thoroughly
chilled, being careful not to shake, open up the two cans of straight
coconut milk and (depending on whether you have opened the can with the cream or liquid
layer at the top) either tip off the
coconut water into a glass and scoop out the
coconut cream that is left into a bowl, or scoop the
coconut cream off the top to a bowl and pour the leftover
coconut water into a glass (save the
coconut water to drink or put in a smoothie).
To assemble place one
chilled cake
layer on a plate and frost with
coconut frosting.
When you open the can after it's
chilled, scrap off the solid top
layer of creamy
coconut, careful not to include any of the liquid on the bottom of the can.
This step is super important as
chilling the
coconut milk helps the watery milk
layer separate from the cream
layer, which is ultimately what we're going to use to make the whipped cream.
Some recipes call for canned
coconut milk, some use boxed cream, and others suggest
chilling cans and using only the firmed - up cream
layer that rises to the top.
NOTES: Cook time does not include the amount of time needed to completely cool the cake
layers or
chill the
coconut cream.
When the pudding is
chilled and thickened, place 1/4 of the mixture in a glass jar / similar, next add a
layer of
coconut yogurt (about 3/4 cup), followed by another
layer of chia pudding.
When the pudding is
chilled and thickened, place 1/4 of the mixture in a glass jar / similar, next add a
layer of
coconut yogurt (about 3/4 cup), followed by another
layer of chia pudding.