I have something fresh, chocolatey, and coconutty for you!
This millefeuille combines coconut pastry cream, diced mango, and chocolate praline layered between flaky puff pastry. It’s sweet and delicious!
Millefeuille is a French pastry that usually consists of vanilla custard layered between three sheets of puff pastry and glazed with icing and chocolate. To change things up I decided to go with a vanilla custard flavored with coconut and a chocolate praline cream. For more freshness, I added some diced mango and lime zest.
The coconut custard cream consists of almond milk thickened with cornstarch, sweetened with maple syrup, and flavored with shredded coconut and vanilla.
Next, we have the praline cream that is also prepared with a base of custard but mixed with praline paste and cocoa powder. If you don’t know what praline is, it’s basically nuts that are caramelized with sugar or maple syrup and then turned into butter. I have a recipe for refined sugar-free praline paste here, or you can use this one made with white sugar. Both yield similar results so it’s up to you. I would say the maple sweetened one is slightly more tricky but not that complicated.
If you don’t have time to make praline, you can probably substitute it for almond or hazelnut butter and maple syrup for sweetness.
Then we have the puff pastry that is first pricked with a fork to prevent it from rising too much. It’s then baked until crispy and golden brown.
To assemble, you cut your puff pastry into rectangles and pipe the coconut and praline cream on each rectangle. Add fresh mango cubes, some lime zest, and stack three rectangles together. Your millefeuilles are ready!
Once your millefeuilles are assembled, refrigerate for at least 3 hours, or preferably overnight. The puff pastry will slightly soften and the flavors will merge. Stay tuned for more Millefeuille recipe!
Let me know in the comments if you try this recipe!
Mango, Coconut & Praline Vegan Millefeuille
- 1 and 1/2 cup unsweetened almond milk
- 5 tbsp cornstarch
- 3/4 cup praline paste (or 1/2 cup almond butter + 3 tbsp maple syrup)
- 3 tbsp cocoa powder
- 1 8-oz vegan puff pastry roll
- 1 ripe mango cut into small cubes
- 2 tbsp lime zest
- In a medium saucepan, whisk together the almond milk, cornstarch, shredded coconut, and maple syrup. Heat over medium-high heat, whisking constantly until it thickens. It should start to thicken as soon as it boils. Once it has thickened, remove from heat, stir in the vanilla extract and whisk again.
- Transfer to a small bowl, cover with plastic film to touch and let cool before transferring to the refrigerator.
- In a medium saucepan, whisk together the almond milk, cornstarch, praline paste, and cocoa powder. Heat over medium-high heat, whisking constantly until it thickens. It should start to thicken as soon as it boils. Once it has thickened, remove from heat and transfer to a small bowl. Cover with plastic film to touch and let cool before transferring to the refrigerator.
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- Unroll the puff pastry on the parchment paper and slightly roll it. Using a fork, prick the entire surface of the puff pastry. This will prevent it from rising too much and unevenly.
- Bake in the preheated oven for 15-17 minutes, or until golden brown. Remove from the oven and let cool 5 minutes.
- Using a wheel-type pizza cutter, or sharp knife, carefully cut 12 rectangles. Be careful as the puff pastry will be fragile and can break easily.
- Fill one piping bag with the coconut cream and another one with the praline cream. Pipe large dots of cream on each rectangle of puff pastry, alternating between the coconut and praline creams. Place 5-6 small cubes of fresh mango on top and sprinkle with lime zest.
- To assemble, stack 3 rectangles together. You should get 4 millefeuilles. Place the millefeuilles in the refrigerator for at least 3 hours to let the flavor merge and the puff pastry slightly soften.
- Millefeuilles will keep for up to 2 days in the refrigerator.