Coconut Creme Anglaise with Cinnamon Walnut Crumble (gluten and soy free) | Melanie daPonte, Vegan Personal Chef

Looking for a company-ready dessert for your next dinner party? This is a simple, sweet and delicious one that will please everyone!

Coconut Creme Anglaise with Cinnamon Walnut Crumble

1 recipe coconut creme anglaise

1 recipe cinnamon walnuts

3 gluten-free, soy-free vegan spice muffins, crumbled (optional) (here’s a good recipe)

Layer all ingredients in a dessert dish, starting and ending with crumble. Serve chilled. Serves 4.

Coconut Creme Anglaise (4 servings)

  • 1/4 cup Sugar
  • 3 tbsp. Cornstarch
  • 1/8 tsp.  Salt
  • 7 ounces Coconut milk
  • 1 cups almond milk
  • 1 tsp. Vanilla
Stir together sugar, cornstarch and salt in saucepan.:
Stir in soy and coconut milks. Bring just to a boil over medium heat, stirring constantly.:
Remove from heat and stir in extract(s). Refrigerate until chilled.:

Walnut-Cinnamon Crumble

  • 1/2 cup walnuts, toasted
  • 1/2 teaspoon cinnamon
  • pinch salt

Pulse ingredients just until crumbly