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{ Category Archives } dessert

Korean banchan feast

Fried oyster mushrooms, spinach with a sesame sauce, fried squash blossoms, eggplant with gochu jang, garlic chives, seaweed soup, and gingery poached asian pears for dessert.

Vegan Strawberry Shortcake

Coconut flan

Coconut Flan

1/2 cup silken tofu
1/2 cup maple syrup
pinch salt
2 1/2 cups mixture soy/coconut milk (1 can coconut milk, the rest soymilk)
1/4 tsp agar powder (or about 1 Tbl flakes)

Puree the tofu, 3 Tbl of syrup, and salt in a blender. Divide the remaining maple syrup between 6 oiled flan/custard cups. In a saucepan, simmer the milk and agar until well dissolved. Add the hot milk to the tofu mixture in the blender and mix well. Pour into the custard cups and refrigerate until set. To serve, unmold each cup onto a plate (you can use a knife to pull an edge slightly to let in an air pocket).


Chinese dessert!

One thing I miss about Hong Kong is the dessert restaurants. You can have a complete, balanced (except maybe with too much sugar) meal at one of these places! And there are lots of vegan options! Desserts are made of things like beans, sweet (and not-so-sweet) potatoes, nuts, seeds, fruits, chia, rice, tofu, and so on. Pictured here are cold mango/coconut sweet soup, warm silken tofu dessert with sweet black sesame sauce, and mochi filled with fresh mango and rolled in coconut.

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Chocolate tapioca pudding with strawberries

Follow this recipe, but stir chocolate chips into the hot tapioca pudding.

Strawberry shortcake

Jellied grapefruit wedges

Another recipe from Kansha.


Chocolate mousse

This rich and creamy chocolate mousse recipe is made with only whipped chocolate and water.


Tapioca Pudding with Strawberries


Tapioca Pudding

2/3 Cup Tapioca Pearls
1/3 Cup Sucanet
1 can Coconut Milk
Sliced Fruit (for topping)

Soak the pearls in 1 cup of water for at least 1/2 an hour. I usually start this soaking just before dinner, and then make the pudding afterwards. Add the coconut milk and sugar to the tapioca mixture and boil, stirring constantly, for about 10 minutes, until tender. Add more water as needed if it is too thick.

Third Annual Cookie Party

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