Vegetarian Coconut Rasmala Dessert with Cardamom-Infused Almond Milk

Allergens

None

Ingredients

• 1 cup coconut cream
• 2 cups almond milk
• 6 green cardamom pods
• 1/4 cup sugar
• 1/4 tsp saffron threads
• 1 cup heavy whipping cream
• Pistachios, for garnish

Instructions

1. In a saucepan, combine almond milk and coconut cream. Add the crushed cardamom pods and bring to a gentle simmer over medium heat. Simmer for about 10 minutes or until the mixture reduces slightly.
2. Meanwhile, in a separate bowl, whisk together sugar and saffron threads until well combined. Set aside.
3. In another bowl, whip the heavy cream to soft peaks.
4. Remove cardamom pods from the almond milk coconut cream mixture and discard. Gently stir in the saffron sugar mixture.
5. Fold the whipped cream into the reduced almond milk coconut cream mixture until fully incorporated and smooth.
6. Pour the mixture into individual serving dishes, creating a dome shape with each portion. Chill in the refrigerator for at least 4 hours or until set.
7. Before serving, garnish with crushed pistachios.

Chef’s Insight

The use of almond milk and coconut cream in this recipe creates a luscious, velvety texture while staying vegetarian.

Notes

This recipe is suitable for a vegetarian diet but not specifically designed for other dietary restrictions such as vegan or gluten-free.