An absolute delight! Vegan and delicious. I am convinced that vegan desserts are truly the tastiest, plus they are guilt free…right? Well perhaps not entirely, but this one is pretty easy to prepare, stores well in the fridge for 3-4 days, looks beautiful and tastes it too.
*additional raspberries and pistachio nuts to garnish
Next trim the ends off the vanilla pod and slice firmly down its centre, cutting through the top skin. Pry open and scrape along the inside with the side of a knife to collect the seeds.
Stir in the vanilla seeds together with the coconut milk and maple syrup and cook on medium to low heat for about 10 minutes, stirring continuously.
Next, add the raspberries and salt stirring continuously for a further 5 minutes. Notice the raspberries soften and begin to fall apart, colouring the mixture a beautiful soft pink.
That’s it! Remove from the heat and leave to sit for a couple of minutes.
To serve warm, pour straight into serving bowls or cups and top with extra raspberries and pistachios.
To serve chilled cover with cling wrap and place in the fridge for about an hour. Garnish just before serving.