Vegan Coconut Cream with Papaya
This delicious vegan dessert is a good source of vitamin C from the papaya.
If you don't have papaya, you can use mangoes instead.
Stir the coconut milk and mix 2-3 tablespoons with the cornstarch until smooth. Boil the rest of the coconut milk with the sugar and vanilla. Stir in the cornstarch mixture and let simmer 2-3 minutes until creamy, stirring constantly. Put the cream in a bowl, cover with cling wrap and cool.
Rinse the blueberries and pat dry. Rinse the strawberries, pat dry, remove the leavers and cut into pieces.
Whip the soy cream until stiff. Mix with the lemon juice and fold it into the cooled coconut cream. Peel the papaya and cut about 1/3 into small cubes. Puree the rest and fold everything together with half of the coconut cream. Put the papaya cream in 4-6 small glasses and top each with 1/4 of the blueberries. Pour the remaining coconut cream over each. Arrange the strawberries on top. Serve with orange juice as desired.