Coconut Cream Horns (Vegan)

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Amy Webster, Humane Society of the United States Chef, proves to us over and over that you're not missing out on anything with a vegan diet. She stopped by with a delicious dessert recipe perfect for Easter brunch.

Coconut Cream Horns

  • 2 sheets puff pastry, vegan, thawed in refrigerator
  • 2 cans of coconut cream, chilled overnight
  • 1 cup powdered sugar
  • 1 cup granulated sugar
  • 1 tsp vanilla extract
  • 1 Tbsp coconut oil
  • Water

1.Preheat oven to 375? and prepare baking sheets with parchment paper.

2.Make coconut cream filling by scooping the solid part of 2 cans of coconut cream out and placing in a mixing bowl. Be sure to only use the solid part; save the liquid for another recipe (perfect for smoothies or sauces).

3.Add powdered sugar and vanilla extract to mixing bowl. Using electric hand-mixer, start slow to combine ingredients then gradually turn speed up to high and blend coconut cream until smooth and thick. Cover and place in fridge until pastry horns are made and cooled.

4.Unroll pastry sheets out on flat surface. Cut into even strips, about 1” or 1 1/2”. Coat each pastry cone with coconut oil.

5.Wrap pastry strips around cones overlapping from tip to opening, using water as needed to help pastry strips stick at ends. Pinch tips to close off. Roll in granulated sugar and repeat with all pastry strips.

6.Place rolled pastry cones seam side down on baking sheet.

7.Bake in preheated oven for 15-20 minutes until golden brown.

8.Let cool completely then remove cones.

9.Pipe coconut cream into each pastry and enjoy!