A vegan take on the lovely Scottish classic cranachan, with layers of sweet raspberries, whipped cream, oats, and a optional hint of whiskey.
- ⅓ cup steel cut oats
- 1 tbsp coconut sugar
- 1 ½ cups fresh sweet raspberries (about 170gr)
- 1 tbsp maple syrup
- 1 tbsp coconut sugar (or more, to taste)
- ⅔ cup coconut cream from can of chilled full fat coconut cream*
- 2 tbsp maple syrup (to taste)
- ½ tsp pure vanilla extract
- optional: ½ tbsp whiskey (or more, to taste)
1. OATS: Spread the oats over a skillet and sprinkle evenly with the coconut sugar. Toast, stirring frequently until the oats are nicely toasted and the coconut sugar begins to melt and lightly cluster some of the oats together. Set aside.
2. RASPBERRIES: Set aside 4 raspberries for garnish. Place all remaining raspberry layer ingredients in a small bowl and mash together with a fork. You want to leave some texture to them, so no need to fully puree. Taste the raspberry mixture and make sure it is sweet, if your raspberries are too tart, add more coconut sugar to taste. Set aside.
3. WHIPPED CREAM: whip the coconut cream with a hand mixed until fluffy, then add in the maple syrup and whiskey (if using) briefly mix again to combine. Reserve about a tbsp of the toasted oats mixture for garnish, and gently fold the rest of the oats into the whipped cream with a spoon.
4. ASSEMBLY: Use 2 glasses (or 8oz mason jars) to assemble the cranachan. Fill the glasses with alternating layers of the whipped cream and oats mixture and the raspberry mixture, ending with a layer of whipped cream on top. Sprinkle with the oats and fresh raspberries set aside for garnish. Serve immediately.
*Coconut whipped cream can be made at home from a can of full fat (aka “regular” coconut milk, not “lite”). I like the Thai Kitchen brand best for this purpose, and for this recipe I used two of the small 160 ml can. Chill the cans in the fridge overnight, which will cause the cream to separate in the can and firm up near the top (when you open the can you’ll see firm firm white stuff gathered at the top — you should get about 2/3 cup of it). You want to scoop out this solid white cream only into a mixing bowl, taking care not to scoop any of the coconut water along with it (as it will make your whip runny and not stiff). Note that it’s very important for the full fat coconut milk can to be chilled first so it separates. If the solids aren’t this thick when you open the can, the whip isn’t going to work as well and will be too runny: