Dairy-Free Raspberry Posset
There is nothing more refreshing as a summer dessert than this fresh, tangy, sweet & delicious raspberry posset. Made with the simplest ingredients and completely dairy-free thanks to Native Forest Organic Classic Coconut Milk.
✨Ingredients
1 can of Native Forest Organic Classic Coconut Milk (14oz)
1 cup raspberries (127g)
zest and juice of 1 lemon
1/4 cup sugar
1 tsp vanilla extract or vanilla bean paste
pinch of salt
2.5 tbsp cornstarch
✨Directions
In a saucepan over medium heat, add the can of coconut milk, raspberries (I used frozen. Either fresh or frozen will work), lemon juice & zest, sugar, vanilla, and salt. Whisk and cook for 3-5 minutes.
Use an electric hand mixer or blender to blend all of the ingredients until every smooth. Run the mixture through a sieve to remove the raspberry seeds (optional).
Add the posset back into the saucepan and add the cornstarch into the mixture. Whisk quickly, making sure to break up any clumps.
Whisk continuously while the posset is cooking to avoid the posset clumping. Keep cooking for several minutes until the posset thickens.
Transfer the posset into the glasses or bowls you will eat it from. Refrigerate for at least 6-8 hours.
Top with vegan whipped cream and fresh raspberries and enjoy!
by @veggieworldrecipes
