Vegan Turkish Delight-inspired Brunch Treats
This vegan Turkish Delight-inspired brunch dessert recipe features plant-based milk, cranberries, pistachios, and cinnamon in a creamy pudding layered with coconut flakes. Easy to make and perfect for your next gathering.
Allergens
Nuts (Pistachios)
Ingredients
- 1 cup plant
- based milk
- 3 tbsp cornstarch
- 2 tbsp sugar
- 1 tsp vanilla extract
- 1/4 cup cranberries
- 1/4 cup chopped pistachios
- 1/4 cup almond flour
- 1/4 cup coconut flakes
- Zest of 1 orange
- A pinch of cinnamon
Instructions
- In a saucepan, whisk together plant based milk and cornstarch until smooth.
- Add sugar, vanilla extract, and heat on low until it thickens to the consistency of pudding. Remove from heat and set aside.
- Gently fold in cranberries, pistachios, almond flour, coconut flakes, orange zest, and cinnamon into the pudding mixture.
- Divide the mixture evenly between two glass bowls or dessert glasses, allowing each layer to set for a few minutes before adding the next.
Chef’s Insight
This vegan delight captures the essence of Turkish Delight, combining tangy cranberries, sweet pistachios, and fragrant spices for a truly indulgent experience.
Notes
Adjust the amount of cinnamon and sugar according to your preference for sweetness.