Vegan Orange Posset
Learn how to make the most delicious citrusy vegan orange posset ever! It's the perfect vegan no-bake dessert to put together during the hot summer months.
Ingredients
- 1 14-ounce can full-fat coconut milk
- 1 ½ tablespoons orange zest from about 2 oranges
- ½ cup fresh orange juice from about 3 oranges
- 3 tablespoons cornstarch or arrowroot powder
- 3-4 tablespoons maple syrup adjust to preference
- 1 teaspoon vanilla
- 1 pinch of salt
Instructions
- Start by washing the oranges, and zesting a few of them until you get 1.5 tablespoon of orange zest.
- Then slice the oranges in half, and scoop out the flesh of the orange. Collect the flesh and squeeze out all of the juice.
- To a pan over medium heat, add the coconut milk, orange juice and zest, maple, vanilla, and salt. Whisk until combined. After they have cooked for a few minutes and the mixture starts to bubble, add in the cornstarch and whisk it to break up any clumps.
- Cook for another 2-3 minutes, until the mixture thickens. Then pour back into the oranges and refrigerate them for about 6 hours, or until they thicken up. Then dig in and enjoy!
- This recipe makes about 8 orange cups.
Notes
- Zest smart: When zesting the oranges, make sure you grate only the orange portion of the peel, and avoid getting any of the white pith on the inside, as it can be quite bitter. Also, zest before you cut the oranges - it's much easier!
- Top it: If you’re making these for some guests and want to make an impression, top each posset with a couple of edible flowers to make them look fancy. Edible lavender also makes for an excellent topping, with its flavors working wonderfully with the citrusy orange.
- Don't rush: Allow the possets plenty of time to chill before serving so they setup properly.
Nutrition
Calories: 139kcalCarbohydrates: 11gProtein: 1gFat: 11gSaturated Fat: 9gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.5gSodium: 12mgPotassium: 160mgFiber: 0.2gSugar: 6gVitamin A: 36IUVitamin C: 10mgCalcium: 21mgIron: 2mg
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