Vegan Pastéis de Nata

Recipe by Nikoleta, vegan cook and author of every recipe in the Tofu app · @surovadcerka

Ingredients

pastry

• 270 g vegan puff pastry

filling

• 200 g coconut milk (canned)
• 90 g cane sugar
• 1 lemon zest (zest only; organic)
• 1/2 tsp turmeric
• 1/2 tsp ground cinnamon
• 1 pinch salt
• 100 g plant-based cooking cream
• 30 g cornstarch

Contains: gluten

How to make it

1. If you have rolled puff pastry, roll it into a log and cut it into 12 rounds. If you have the dough in one piece, roll it out thinly and then roll it up as well.
2. Roll each round into the thinnest possible disc and line a muffin tin with it.
3. Refrigerate the lined tin while you prepare the filling and preheat the oven to 250°C without fan.
4. In a small bowl, whisk the cornstarch with the plant-based cream.
5. Combine all filling ingredients in a small saucepan and heat the mixture, stirring constantly, until it thickens into a smooth yellow cream.
6. Fill the puff pastry cups with the cream and bake for 10 minutes until dark spots form on the surface.
7. Allow the pastries to cool for 15 minutes before serving.

Nutrition