This vegan twist on the classic Eton Mess dessert combines creamy coconut ice cream with the delightful crunch of vegan meringue cookies and bursts of fresh strawberries. It's a refreshing and indulgent treat perfect for any occasion.
Ingredients: 2 cans coconut cream. 1/2 cup maple syrup. 1 teaspoon vanilla extract. 1/2 cup crushed vegan meringue cookies. 1/2 cup fresh strawberries, chopped. 1/4 cup vegan white chocolate chips optional.
Instructions: Chill the cans of coconut cream in the refrigerator overnight. Scoop out the thick cream from the cans, leaving behind the liquid. In a mixing bowl, whisk together the coconut cream, maple syrup, and vanilla extract until smooth. Fold in the crushed vegan meringue cookies and chopped strawberries. If using, gently fold in the vegan white chocolate chips. Transfer the mixture into a freezer-safe container and freeze for at least 4 hours or until firm. Before serving, let the ice cream sit at room temperature for a few minutes to soften slightly. Garnish with extra crushed meringue cookies and fresh strawberries, if desired.
Prep Time: 15 minutes
Cook Time: 0 minutes
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