Vegan Coconut Cream with Papaya

Ingredients

• 250 ml coconut milk
• 1.5 tbsp corn starch
• 2 tbsp cane sugar
• 1 tsp vanilla sugar
• 125 g Blueberries
• 150 g Strawberries
• 125 g soy cream
• 1 tbsp Lemon Juice
• 1 small papaya

Instructions

1. 1.

   Whisk the coconut milk well and mix 2-3 tbsp of it with the corn starch to make a smooth slurry. Bring the remaining mixture to a boil with the sugar and vanilla sugar. Stir in the prepared slurry and simmer for 2-3 minutes, stirring constantly until creamy. Pour the cream into a bowl, cover with cling film and let cool.

2. 2.

   Meanwhile rinse the blueberries and pat dry. Rinse the strawberries, pat dry, trim and cut into pieces.

3. 3.

   Whip the soy cream until stiff and fold it into the chilled coconut cream with lemon juice. Peel the papaya and cube about one‑third of it. Puree the rest and fold in half of the papaya cubes together with a quarter of the coconut cream. Spoon the papaya mixture into 4-6 small glasses, top each with a quarter of the blueberries, then add the remaining coconut cream. Distribute strawberries on top and serve. Offer orange juice on the side if desired.