Dessert – Page 2 – The Secret Ingredient

American Cuisine

Apple Crisp | Gluten Free Baked Apples with Oats | Flourless Apple Crumble

By anshu July 2, 2016

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American Independence day falls on 4th of July and is a national Holiday. Americans love to celebrate this day with pomp and show. They love to host barbeque parties and often enjoy the day in picnics with friends and family. With 4th of July just in a couple of days I wanted to make something American. And when I got a chance to visit a hotel resort right in the middle of an Apple Orchard I knew what I had to bake with those gorgeous fresh apples hanging on the trees. I am doing a food consult for them and this was an ideal recipe to be brought on the menu.

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Apple Crisp is what they call it in America and Canada and its known as Apple Crumble in Britain. But as they say what’s in a name and the proof of the pudding is in the eating. The cinnamony taste of baked apples along with the crispiness of Oats makes it an incredible dessert specially if you have to feed a crowd. You can make it like a casserole dish and serve the entire battalion with pride. This recipe is ideal for people with gluten allergies as it is flourless and must more healthier than other recipes around.

Directions:

1. Preheat your oven to 375 degree Fahrenheit (Learn more about Oven temperatures and Conversions).Wash, peel and core the apples. Cut them into slices.

2. Put the apples in a bowl and add lemon juice and little vanilla essence and toss them to coat evenly.

3. Place apple slices in a baking tray in one single layer.

4. In a bowl add quick cooking oats, brown sugar and cinnamon powder.

5. Add butter at room temperature but still not melted. Mix this together with your fingers to make a crumbly mixture.

6. Spread this crumbly mixture on top of the Apple layer and pop it in the preheated oven or 45 minutes or until the topping looks crunchy and the apples have turned tender.

7. Take the baking tray out of the oven and let it come down to room temperature. Serve warm with a scoop of Vanilla Ice Cream or Whipped cream. You can make this in advance and warm it up little before serving.

Other desserts you can make for festivities are: Peach Cobbler , Basbousa , Brigadeiros , Coconut Macaroons , Coconut Milk Mango Pudding , Mascarpone Cherry Compote Cheesecake Glasses , Tapioca Milk Pudding , Tapioca Coconut Milk Pudding with Strawberry Preserve, Mango Tart.

AppleCrisp_Featured2 [whohit]AppleCrisp[/whohit]

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Baking

Mango Tart with Vanilla Pastry Cream | Mango Tart with Creamy Custard

By anshu April 18, 2016

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The summers are here and so are mangoes which brings a big smile on my face 🙂 I was looking to make some mango dessert. Last year I had made Coconut Milk Mango Pudding and it was a hit. But when this season I spotted Mangoes in market I had my mind started thinking what crazy thing I can do with the King of Fruits. The plan got a shape as I reached home and after an hour it was executed to perfection. Yes yes I am giving modesty a little break for a while 😉

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I barely clicked the pictures hurriedly as it was getting dark and after half an hour there were no traces of the tart as my husband ate the entire tart for dinner and you are asking me to be modest 😉 You must must try this. Oh I also made another similar thing with Mangos and Vanilla and this time it was in the form of a Cake. It was for a client and it was one of the best cakes i have done till date.

Directions:

1. For the pie crust, in a bowl add All Purpose Flour, Salt and Castor Sugar. Combine together.

2. Add cold butter cubes and mix with your finger tips or fork till you get a coarse mixture.

3. Keep kneading till everything comes together in a dough mass. No adding water please. Refrigerate the dough for 15 minutes so that it becomes easy to roll.

4. Grease your pie pan with oil or butter.

4. Place a sheet of Parchment Paper on your kitchen counter and roll the dough on top of it with rolling pin. Parchment paper helps you to lift the rolled dough easily. If the pastry sheet tears, put it back in the refrigerator for a little more time.

5. Place the rolled sheet on the greased pie sheet carefully and set it with your fingers. Remove the extra trimmings. If you see a little portion of pastry has teared you can patch it up with a small piece of trimming. Extra trimmings can be used to make smaller tartlets. Place the pie pan in freezer for 15 minutes, till then preheat the oven on 210 degree Celsius (Learn about Oven Temperatures and Conversions)

6. Prick the pie pan with fork all over. Bake it in preheated oven for 15-18 minutes on 210 degree C till you see it has golden colour. Set aside to cool. Once its cold, gently remove it from the pie mould and set aside.

7. For the custard dressing, whisk together eggs and caster sugar. If you are looking for eggless Custard check notes below.

8. Sieve in Corn Cornflour and All purpose Flour and whisk well.

9. Add milk in a saucepan and put it on stove. Add Vanilla Essence*. When the milk just starts to boil that is when you notice some bubbles on the sides, turn the flame off.

10. At this stage add the whisked eggs mixture little by little to the milk. Make sure you keep whisking continuously or else the eggs will get cooked and the mixture will curdle.

11. Put the saucepan back on flame on medium slow and bring it to a simmer. Keep whisking for another 30 seconds till it starts to thicken.

12. Immediately transfer the custard in a bowl and cover with cling wrap. Make sure the cling wrap touches the cream. This will prevent a skin formation on the cream. Let the custard come to room temperature and then place it in refrigerator to cool down.

13. After 15-20 minutes of cooling down whisk it again to remove any lump.

14. Spread the custard on the prepared pie crust. Even it with spatula.

15. Now for the top mango garnish, peel the skin and cut it into half, removing the seed. Then further cut halves into thin slices.

16. Arrange the mango slices on top, starting in the outside circle and then taking it inwards to mimic flower petals.

17. If you like you can add pomegranate seeds for the centre of the flower. Serve as it is or cover with cling wrap to serve later.

Other Fruit based bakes you can try here are: Apple Raisins Streusel Bread, Blueberry Bars, Coconut Chocolate Cookies, Persimmon Rum Cake, Eggless Orange Cake with Candied Orange Peel Filling, Papaya Chocolate Muffins, Vegan Chocolate Banana Cake, Whole Wheat Vegan Banana Bread with Melon Seeds . Cherry Rosemary & Sea Salt Focaccia Bread, Italian Focaccia Bread with Strawberries.

MangoTart_Featured1 [whohit]MangoTart[/whohit]

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Dessert

Tapioca Coconut Milk Pudding with Strawberry Preserve | Thai Tapioca Coconut Milk Pudding | Sago Coconut Milk Pudding

By anshu April 8, 2016

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Time for Navratras, the nine days of fasting and feasting. I personally feel I end up hogging more during this week. The variety of food available is simply lip smacking, so eventually you end up eating more. I have earlier posted many recipes made from Sago, both sweet and savoury, like Sabudana Tikki, Sabudana Kheer, Sabudana Khichdi. You can also use tapioca if you don’t find Sago.

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But this time I wanted to try something out of the ordinary. I had plenty of Sabudana lying so I looked for some pudding options. I found a couple of thai recipes of Tapioca with Coconut Milk. Unfortunately that called for addition of eggs which defeats the entire purpose of Navratras. I took the challenge and proceeded to try without eggs. To my food fortune the pudding came out amazing. Never felt it needed eggs. I tried to club it up with my Strawberry Preserve I had made a week back. The combination was simply fabulous. You got to try it to believe me. My husband took three helpings and still he was asking for more. He has all the fun in Navratras without fasting. Hunh!

Directions:

1. Wash and Soak some Sago/ sabudana or Tapioca in water for an hour till the time you see it has swelled up.

2. In a saucepan add some Coconut Milk. I have used canned you can use fresh home made if you like. Bring it to a simmer. Do not boil for it will split.

3. Add sago pearls to the coconut milk and continue to cook on low flame.

4. Add Vanilla Essence and Sugar. Continue to cook till it has thickened to desired consistency, It will not take long so keep an eye for you don’t want the pudding to become like a wallpaper paste and worse stick to the bottom of the pan.

5. Spoon the serving bowl’s bottom with the home made Strawberry Preserve , you can use any flavour. I used this because I know it doesn’t have any pectine nor anything else which I cant consumer during fasting.

6. Top it up with the pudding. Make sure its not very hot. You can splurge with an additional spoon of preserve on top and garnish with a mint leaf.

Other Tapioca Recipes for Fasting you can try here are: Sabudana Tikki, Sabudana Kheer, Sabudana Khichdi.

If you are looking for other Strawberry Recipes you may try: Strawberry Preserve, Italian Focaccia Bread with Strawberries and Rosemary, Strawberry Cookies.

Other Navratri Recipes which may interest you: Swang ke Chawal ki Khichdi , Khajoor Til Ke Laddoo, Arbi Masala Curry, Gajar Ka Halwa, Makhane Ki Kheer, Rasgulla, Swang Ke Chawal Ka Halwa, Swang Ke Chawal Ki Phirni, Anaar Aloo ka Raita, Palak Dhaniya Chutney, Coriander Chutney without Onion Garlic.

TapiocaCoconutMilkPudding_Featured4 [whohit]TapiocaPuddingwithCoconutMilk[/whohit]

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Dessert

Paneer Ki Kheer | Cottage Cheese Milk Pudding

By anshu March 19, 2016

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I am already here with my family for the upcoming festival of colours, Holi. Although each day is a festivity when you are with your loved ones but nevertheless something delicious and rich always makes the festival more beautiful and meaningful. I took my Vanilla & Pomegranate cake for my family and at the same time I tried to make this Paneer ki Kheer for my cousins. It was outrageously delicious. I know it sounds weird but trust me it was divine. It tastes just like Ras malai but much more quick and easy.

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Its a very forgiving recipe. You simply cannot go wrong. You can make this exciting dessert in less than 25 minutes. So if you have some guests coming over make this for them, serve hot or chilled. They will be delighted with this appetizing bowl of kheer.

Directions:

1. In a wok or heavy bottom pot, boil milk. When it comes to a boil reduce the flame and let it simmer for good 15 minutes or until the milk has reduced and thickened a bit. Do not forget to stir time to time for you don’t want milk to burn from the bottom.

2. Add sugar to the milk and let it simmer for another 5 minutes.

3. Also add crushed Cardamom seeds and combine.

4. Sliver some Almonds and Pistachios and also half cashews. Add these along with raisins to the milk and combine.

5. Add strands of saffron and rose essence or rose water to the milk for an amazing flavour.

6. Crumble fresh paneer or cottage cheese with your hands and put it in the reduced milk. If you have fresh chenna or paneer it will be easier to crumble with hands or otherwise you can even grate the paneer.

7. Let the paneer get cooked with the milk for another 5-7 minutes and then put the flame off. Garnish with Rose petals and serve hot or chilled.

Other Desserts you can try on The Secret Ingredient are: Apple Lapsi, Kadda Prashad, Basbousa, Coconut Milk Mango Pudding, Gram Flour Semolina Balls, Kaddu Ka Halwa, Gajar Ka Halwa, Kesari Seviyan, Makhane Ki Kheer, Sooji Halwa , Swang Ke Chawal Ka Halwa, Swang Ke Chawal Ki Phirni.

PaneerKiKheer_Featured5 [whohit]PaneerKiKheer[/whohit]

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Baking

Vanilla & Pomegranate Cake | Vanilla Cake with Pomegranate Syrup

By anshu March 15, 2016

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Holi is around the corner and I am heading home next week to be with my family. I know for a fact that like any holi there will be Gujiya, Thandai and more Indian sweets and savouries. I want to take them something different which is special, colourful for the occasion and yet delicious. I decided to use pomegranates which I am currently loaded with. As you know my hunt for recipes begins when I start panicking with things in abundance. I have been eyeing this recipe on BBC good food for a while and with Holi on my mind this seemed a perfect match for the occasion.

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This was very easy to put together. The base of this can be any sponge cake with egg or eggless! I chose to do egg because you get the perfect rise without being too dense. But if you like you can do any. You can even make my Eggless Almond Vanilla Cake, skipping the almonds. The beauty of this cake is in the syrup, as you can see 😛 The pomegranate arils are like the jewels studded in the crown. Oh I can become a poet now for I loved this cake. But the real kick is in the pomegranate syrup. It takes the cake to next level of deliciousness.

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See I can go and and on and yap so much about this cake and lure with pictures. But you must stop me here and look at the recipe and make for your loved ones this holi! Or why look for an occasion, just bake it, dress it and devour.. Oh yes and don’t forget to thank me 😛 In the meanwhile I am sending this cake for my friend Shaheen from Spoon Fork and Food and Sonal from Simply Vegetarian 777 Holi Collective. Do check out their blogs for some amazing Holi Recipes.

Directions:

1.In a bowl add Butter and castor Sugar. Cream them together. You can use hand held whisk or electric whisk.

2. Add eggs and combine till creamy and light.

3. Add Zest of Lemon, Lemon Juice and Vanilla Extract.

4. In a bowl add All Purpose Flour, salt and Baking Powder.

5. Slowly add this to the wet ingredients and combine until moistened.

6. Pour this batter in a cake tin or smaller 4 cake tins and smoothen the top with a spatula.

7. Bake in the preheated oven on 160 degree for 50 minutes for large single tin and 20 minutes for smaller tins or until the toothpick inserted comes out clean. Let them cool down completely before removing them from the pans.

8. For the syrup add Pomegranate juice and Sugar a sauce pan.

9. Also add Lemon Juice and Vanilla Extract.

10. Place the saucepan on medium heat and let the sugar dissolve in the juice. After a few boils the liquid will became a little thick but with pourable consistency. When it reaches that stage turn the flame off.

11. After your cake has cooled poke some holes with a knife or skewer on its top.

12. Place a sheet of Oddy Parchment Paper below a wire rack and place your cake on the rack. Pour the syrup on the cake and let the parchment Paper catch the drippings. Its makes cleaning breeze. Also top it up with pomegranate arils.

13. Greet your guests with this gorgeous cake this Holi. I am sure they will never forget this one.

You can try other cakes here as well Wacky Vegan Chocolate Cake, Persimmon Rum Cake. Apple Raisin Streusel Bread, Pumpkin Cake Rolls, Surprise Heart Inside Cake, Chocolate Vanilla Marble Cake, Lemon Cake with Lemony Frosting

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Brazilian Cuisine

Brigadeiros | Brazilian Traditional Chocolate Fudge Balls | Quick 3 Ingredient Brazilian Truffles

By anshu March 5, 2016

Often there is an urge to eat something sweet, chocolaty which simply melts in your mouth. These cravings go berserk if you try to suppress them. And the only solution is to feed them with what they want. One super duper quick recipe is Brazilian Brigadeiros . These are simple chocolate fudge balls which involves minimal cooking and excellent results. Roll them in Chocolate Sprinklers and you get this amazing dessert.

I made this for my mother in law who is fond of chocolates and sweets. She was to do a road trip and I thought to make this for her so that she can enjoy her trip. And when I gave her a box of these she was like “wooowww did you make these they look just like store bought chocolate truffles”. And that made me a happy chirpy soul 🙂 Try them for your kids, specially when they are appearing for their exams. They would love to get pampered this way 😉

Directions:

1. In a pan melt Butter.

2. Empty a can of Condensed Milk.

3. Also add Cocoa powder and mix well.

4. Keep cooking chocolate on medium flame until you see it bubbling. Make sure the chocolate doesn’t burn from the bottom so you need to keep stirring. If your chocolate is undercooked you wont be able to roll them into balls and if its overcooked it wouldn’t taste good. So it has to be perfectly cooked. Draw a line in the centre with the spatula if the line remains as it is , then its a sign your chocolate is done.

5. Line a plate with Parchment Paper, I have used Oddy Uniwraps Parchment Paper because it doesn’t stick to the food and you need not grease it. Spread the chocolate on the plate and let it refrigerate in fridge for 2 hours.

6. Grease your hands with oil and take a little portion of your chocolate and roll into a ball. If your chocolate is rightly cooked it will form the shape without a problem, if not you need to cook it further.

7. Roll the balls in chocolate sprinklers.

8. You can place them on a muffin cup liner to avoid sticking to the plate. Serve and enjoy the sweetness.

Other quick recipe you can try here are : Coconut Macaroons,Coconut Milk Mango Pudding, Apple Lapsi .

[whohit]Brigadeiros[/whohit]

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Baking

Coconut Macaroons | Quick Crispy Eggless Coconut Macaroons

By anshu January 21, 2016

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This is my first post the year. It has been crazy in the midst of workshops, bakes, pickle orders and a much much more. Not that I have not been baking , just that I have a different laptop to work with and it is taking a while to adjust. So a lull in posting. I hope you missed me as much I missed you. Here’s a super quick dessert which is easy, crisp and equally delicious.

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These Coconut Macaroons are not to be confused with French Macarons. The two words refer to completely different things. Both macarons and macaroons are confections, and both names are derived from the Italian word ammaccare, which means “to crush” – but that’s where the similarities end. Traditionally, these coconut macaroons are made with whipped egg whites, however this recipe is eggless and far more easy and yet so delicious!

Directions:

1. Preheat your oven to 350 degree F ( Learn about Oven temperatures and Conversion). In a bowl add some dried flaky Coconut. Also add to it All purpose Flour and little salt.

2. Add to the bowl vanilla extract and condensed milk.

3. Mix them thoroughly using a spoon. Wet your hands and roll them into golf size balls.

4. Line a baking sheet with Oddy Uniwrap Parchment Paper and place these balls on it.

5. Bake them in preheated oven for 15 to 17 minutes or until golden. Remove them on wire rack to cool off.

6. Enjoy these crispy flaky Coconut Macaroons in no time. Perfect solution for quick dessert cravings.

Still looking for more Coconut recipes? You can try Coconut Chutney , Coconut milk and Mango Pudding and Chocolate Coconut Cookies.

CoconutMacaroons_Featured5 [whohit]CoconutMacaroons[/whohit]

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Apples

Vegan Yellow Zucchini Chocolate Brownies | No Oil No Butter No Added Sugar Chocolate Brownies

By anshu September 11, 2015

Its been a month me and my husband have been clean. No No its not what you are thinking 😉 We are not on DRUGS!!! We are eating healthy and exercising to burn those extra kilos we have gathered as a result of food blogging 😛 We are trying hard to keep our meals simple, clean and avoiding sugar as much as we can. I know its a painstaking task. But you see every Christ has to carry one’s own cross 😉

This gave me an opportunity to look into healthier and nutritious dishes. I recently made Couscous Chickpea Salad, Mexican Black Bean Mango Salad. But nevertheless the craving for sweet things gets in more too often. I tried to indulge in a dessert which is gultfree. I know Dessert and Guiltree are like the North and the South Pole. But trust me these Chocolate brownies are without any eggs, oil or butter and no extra sugar is added to it. Its sweetened with apple sauce, chocolate and maple syrup and above all it has goodness of Yellow Zucchini. Another fabulous idea to hide in Zucchini in your kiddos food without letting them know 😉

Directions:

1. Preheat oven to 180 degree Celsius for ten minutes. Wash, peel and core apple. Cut into small pieces and make a smooth puree in a blender. Set aside.

2. Wash, peel and grate a zucchini. You can use yellow or green. Both will serve the purpose.

3. Place the grated Zucchini in a cheese cloth and squeeze out all the water. Set aside. You can use this water to make roti dough.

4. In a small bowl add Flax Seed meal or Flax seed powder (Learn how to make Flax seed Powder at home) and add some water. Let it rest for ten minutes and become gelatinous.

5. In a mixing bowl add apple sauce and soya milk.*

6. Also add Maple syrup and Vanilla extract.

7. Add the gelatinous flax meal mixture to the bowl and give everything a good stir.

8. In another bowl swift and add cocoa powder and whole wheat flour.

9. Also sift and add in baking powder and combine with the dry ingredients. The purpose of sieving is to eliminate all lumps.

10. Gently fold the wet ingredients in the dry ingredients.

11. Add grated and squeezed zucchini and combine using a spatula.

12. Chop some chocolate and add to the batter. Save a little for the top garnish. You can even use chocolate chips instead.

13. Line a 8×8 baking tray with some parchment paper and grease it with little oil so that nothing sticks. Pour the batter in the greased tray.

14. Top it with reserved chopped chocolate and keep it for baking in a preheated oven for 25 – 30 minutes.

15. Remove it from the oven and let it cool down completely before you cut it into squares. You can store them up in fridge in air tight containers for a few days .

Other desserts you can try here are: Blueberry Jam Bars, Pumpkin Cake Rolls, Mascarpone Cherry Compote Cheesecake Glasses,

[whohit]ZucchiniBrownies[/whohit]

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Baking

Vegan Chocolate Banana Cake | Eggless Chocolate Banana Cake with Flax Seeds

By anshu August 20, 2015

Who doesn’t like chocolate. And when this incredible flavour is infused with banana it becomes a divine combination. It doesn’t just end here..what if this combination is guilt free and vegan? Here’s new newest recipe of Chocolate Banana Cake which is eggless, butterless and also dairy free. I have used Flax seeds to make it rise and become fluffy. I had done another Eggless Whole Wheat Banana Bread with Melon Seeds earlier. But this recipe takes this bread to a new level of craziness.

Vegan Chocolate Banana Cake

The most enticing part of this bread was its texture. It was soft and gooey and almost melted in my mouth in its very first bite. The ripe unforgotten bananas were put to right use. My little one who is a picky eater devoured this greedily and barely allowed me to take photographs 🙂

Directions:

1. Soak Flax seed Powder in water and set aside (Learn here how to make Flax seed powder). The mixture should become like a gel in some time.

2. Grease a baking pan and set aside. I am using a medium size bundt pan for this. Preheat the oven on 180 degree Celcius for 10 minutes.

3. In another bowl sift All Purpose Flour, Baking Powder and Baking Soda. Do you see the lumps in the baking powder? That is why we are sifting everything for a lump free airy flour.

4. This is how it looks after sieving.

5. Also sieve and add cocoa powder to the flour and gently combine. Set aside.

6. Mash overripe bananas with a fork and place in a mixing bowl. Add vegetable oil and combine.

7. Add the flax powder gel to the bananas.

8. Add brown sugar or jaggery powder and vanilla extract. Give everything a good mix.

9. Add the wet ingredients to the dry ingredients and gently mix with the spatula. Do not over mix simple moisten the flour.

10. Pour this in the greased pan and bake on a preheated oven for 20-25 minutes on 180 degree celcius (Learn more about Oven temperatures and Conversions). The test of doneness is that the toothpick inserted will come out clean.

11. Let the cake cool down a little before taking it out of the pan. Invert the pan on a serving plate and gently tap to remove the cake. Slice and serve with your favourite cup of coffee or tea.

Other cake and bread recipes you can try here : Apple Raisin Streusel Bread, Persimmon Rum Cake, Surprise Heart Inside Cake, Pumpkin Cake Rolls, Lemon Cake with Lemon Glaze, Eggless Orange cake with candied Orange Peel Filling, Wacky Vegan Chocolate Cake, Eggless Almond Vanilla Cake, Chocolate Vanilla Marble Cakecak.

Vegan Chocolate Banana Cake

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Cherry

Mascarpone Cherry Cheesecake Verrines

By anshu June 11, 2015

Cherries are in season and that makes me very happy. My Love for cherries is unprecedented. It is my favourite fruit. It is not a common fruit in India and shows in markets for a brief period, but I ensure I enjoy it to the fullest before I have to wait for it the next year 🙂 To celebrate my love for these gorgeous looking cherries I made these Mascarpone Cherry Compote Cheesecake Verrines and Cherry Rosemary Focaccia Bread with Sea Salt, ~~the recipe I will share super soon~~.

This cherry cheesecake was a pure bliss and indulgence. It had a perfect harmony of flavors from sweet and sour cherries, Vanilla and Cookie base. It not only looked beautiful but tasted divine. The recipe is adapted from Life’s a feast. Its a simple treat and can be pulled in little time if unannounced guests surprise you.

This cherry saga doesn’t end here, I have even tried Cherry and Lychee Ice Cream and results were phenomenal. You may also like to try the very French Cherry Clafoutis which is a custard based dessert with fresh cherries.

Directions:
1. Gently wash cherries and pat them dry. Pit them using a cherry pitter or find out how to remove cherry stones easily without using a pitter.

2. In a saucepan transfer the pitted cherries along with brown sugar or mascabado.

3. Heat both of them over low medium heat for 6-7 minutes , stirring occasionally. You want juices to run out. Remove from flame and set aside to cool down. Your cherry compote is ready.

4. In the meanwhile add digestive biscuits to a ziplog bag and crush them using a roller pin.

5. Distribute the biscuit crumble in the base of serving glasses or tumblers. Settle them down with the help of pestle.

6. In a bowl transfer chilled mascarpone cheese and chilled whipping cream. The bowl should also be chilled in fridge before pouring them.

7. Place the bowl inside a larger bowl with ice in it. This will help with quick whipping. You can use a hand whisk or electric whisk to whip the cream and cheese into stiff peaks.

8. When it is about to get stiff add confectioner’s sugar and vanilla essence and continue to whip. Set aside.

9. Spoon the cherry compote into the glasses over the cookie crumble. Let the juices seep into the crumble and make it more delicious. You can Leave a little to be poured on top for garnish.

10. Top it up with Whipped cream as much as you like.

11. Serve it cold with a drizzle of leftover cherry compote and a cherry to make it more inviting.

You can even try Coconut Milk Mango Pudding and Blueberry Bars.

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