Berry Flummery is one of my all time favorite desserts. I really did not think it could get any better. But out of necessity I made a vegan dairy free version the other day when a dinner guest was coming who is allergic to dairy and also has celiac disease. I made regular berry flummery for the rest of us and used the same berries for both versions, but made her cream layer using coconut milk. (Well, the cream layer anyways). Normally sour cream is added to the whipped cream mixture to give it some tang and I debated on adding a splash of vinegar to mirror that. But then I tasted it. I honestly think I like this version better than the regular if that’s even possible?!
The coconut cream is so luxurious and creamy and the hint of coconut flavor goes so well with the oats and berries. And while this is a gluten and dairy free dessert you would never guess you were giving something up in it. This made one very large parfait glass, or it could make 2 or 3 smaller ones easily.
COCONUT CREAM BERRY FLUMMERY (Vegan, Dairy, Gluten Free)
1 can coconut milk (regular, not light)
1/4 cup powdered sugar
1 tsp vanilla
1/4 cup McCann’s Quick Cooking Irish Oatmeal, or quick cooking oats
Berries of choice (I used some fresh strawberries and some frozen marionberries)
The night before using put the coconut milk in the refrigerator.
Spread the oats in a baking sheet and toast in the oven at 350 degrees for 15-20 minutes or until fragrant and toasted. Set aside to cool.
When ready to use, remove coconut milk from fridge and open can upside down.
Pour off liquid, which should look like this:
Now scoop out the cream that remains:
Whip the cream using a hand mixer or whip until slightly fluffy. Mix in the powdered sugar (add more or less to taste), vanilla, and the oats (reserve a tablespoon of oats to sprinkle on top if desired).
Cover and refrigerate until ready to use. Can be made a day or two ahead of time.
Chop strawberries and mix with other berries of choice and sprinkle with a spoon of granulated sugar. Put in the fridge to macerate. I don’t like doing this step the day before. A few hours ahead is usually all I do.
Layer the coconut cream and berries in a tall parfait glass and finish with a sprinkle of oats.
Ingredients
- 1 can coconut milk (regular, not light)
- 1/4 cup powdered sugar
- 1 tsp vanilla
- 1/4 cup McCann’s Quick Cooking Irish Oatmeal, or quick cooking oats
- Berries of choice (I used some fresh strawberries and some frozen marionberries)
Instructions
- The night before using put the coconut milk in the refrigerator.
- Spread the oats in a baking sheet and toast in the oven at 350 degrees for 15-20 minutes or until fragrant and toasted. Set aside to cool.
- When ready to use, remove coconut milk from fridge and open can upside down.
- Pour off liquid. Now scoop out the cream that remains.
- Whip the cream using a hand mixer or whip until slightly fluffy. Mix in the powdered sugar (add more or less to taste), vanilla, and the oats (reserve a tablespoon of oats to sprinkle on top if desired).
- Cover and refrigerate until ready to use. Can be made a day or two ahead of time.
- Chop strawberries and mix with other berries of choice and sprinkle with a spoon of granulated sugar. Put in the fridge to macerate. I don’t like doing this step the day before. A few hours ahead is usually all I do.
- Layer the coconut cream and berries in a tall parfait glass and finish with a sprinkle of oats.
