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Indulge in this dairy-free and vegan coconut milk ice cream, a creamy and delicious treat perfect for any occasion. It's easy to make and sure to satisfy your sweet cravings!

Ingredients: 2 cans full-fat coconut milk. 1/2 cup maple syrup. 1 teaspoon vanilla extract. Pinch of salt.

Instructions: In a blender, combine coconut milk, maple syrup, vanilla extract, and a pinch of salt. Blend until smooth. Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions. Once churned, transfer the ice cream to a container and freeze for at least 4 hours until firm. Serve and enjoy!

Prep Time: 10 minutes

Cook Time: 20 minutes

Wandel Stokjes

#desserttime #coconutmilk #sweettreat #plantbased

Sweet & Sticky Cinnamon Rolls Recipe

Cranberry Pineapple Upside-Down Cake Ingredients: For the Cranberry Sauce: 6 oz fresh or frozen cranberries 1/2 - 1 cup granulated sugar (adjust for sweetness) 1 tablespoon orange zest 1 tablespoon freshly squeezed lemon juice Salt and pepper to taste For the Caramel Glaze and Pineapple: 1/2 cup (4 oz) butter, at room temperature 1 cup dark brown sugar 2 tablespoon corn syrup 2 teaspoon pure vanilla extract 1/2 teaspoon salt 6 sliced rings of canned pineapple For the Cake: 4 large eggs, at room temperature 3/4 cup granulated sugar, divided 1/2 cup (4 oz) butter, at room temperature 1/4 cup dark brown sugar 3 teaspoon pure vanilla extract 1 1/2 cups unbleached all-purpose flour 1/4 cup cornstarch 1 teaspoon baking powder 1 teaspoon table salt (or 1 1/4 teaspoon kosher salt) 1/2 cup buttermilk, at room temperature Directions: Make the Cranberry Sauce: In a heavy-bottomed saucepan, combine all but 1/4 cup of cranberries, 1/2 cup sugar, orange zest, and lemon juice. Cook over medium heat, stirring frequently, until cranberries soften and sugar dissolves. Increase heat to medium-high, cooking until cranberries burst (about 5-6 minutes). Stir in reserved cranberries, add more sugar if needed, and season with salt and pepper. Allow to cool before use. Prepare the Cake Pans and Caramel Glaze: Grease six 4-inch springform pans and line the bottoms with parchment paper. In a standing mixer, beat butter, brown sugar, corn syrup, vanilla, and salt until light and fluffy (4-5 minutes). Divide the glaze between the pans and spread evenly. Layer with cranberry sauce and top with pineapple rings, pressing gently. Make the Cake Batter: Preheat oven to 350°F (175°C). Separate egg whites and yolks. Beat egg whites until frothy, adding 1/4 cup of sugar to form stiff peaks. In a separate bowl, cream butter, remaining sugar, and brown sugar. Add vanilla, followed by egg yolks. Whisk together flour, cornstarch, baking powder, and salt. Alternate adding dry ingredients and buttermilk to the wet mixture, then gently fold in egg whites. Divide batter into the prepared pans, filling almost to the top. Bake for 30-35 minutes until a toothpick comes out clean. Let cakes rest for 5 minutes, then invert them onto plates. Wait before removing the pans and parchment. Serve warm or store for up to 3 days in the fridge. Prep Time: 25 minutes Cook Time: 35 minutes Total Time: 1 hour Kcal: 390 kcal per serving Servings: 6 mini cakes The Cranberry Pineapple Upside-Down Cake is a delightful fusion of tart cranberries, sweet caramel glaze, and juicy pineapple rings. The tanginess of the cranberries perfectly complements the caramelized fruit, creating a balanced dessert that is both sweet and refreshing. This cake is ideal for holiday gatherings or any special occasion. The individual servings give each guest their own beautifully layered cake, and the presentation is stunning, with the glistening pineapple on top and a moist, buttery cake underneath. Serve warm for a comforting and flavorful treat.