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Mango & Praline Vegan Millefeuille

Mango, Coconut & Praline Vegan Millefeuille

Delicious vegan millefeuille with coconut cream, praline, mango, and lime zest! A fresh, crispy, and chocolatey dessert!


  • Author: Full of Plants
  • Yield: 4 Millefeuille

Ingredients

Coconut Cream

  • 2 cups (480ml)  almond milk
  • 1/3 cup cornstarch
  • 1/3 cup shredded coconut
  • 2 tbsp (30ml) maple syrup
  • 1 tsp (5ml) vanilla extract

Praline Cream

  • 1 and 1/2 cup (360ml) almond milk
  • 5 tbsp cornstarch
  • 3/4 cup (180g) praline paste (or 1/2 cup almond butter + 3 tbsp maple syrup)
  • 3 tbsp (22g) cocoa powder

The Rest

  • 1 (8-oz / 230g) vegan puff pastry roll
  • 1 ripe mango, cut into small cubes
  • 2 tbsp lime zest

Instructions

Coconut Cream

  1. 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.
  2. Transfer to a small bowl, cover with plastic film to touch and let cool before transferring to the refrigerator.

Praline Cream

  1. 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.

Assemble

  1. Preheat oven to 400°F and line a baking sheet with parchment paper.
  2. 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.
  3. Bake in the preheated oven for 15-17 minutes, or until golden brown. Remove from the oven and let cool 5 minutes.
  4. 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.
  5. 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.
  6. 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.
  7. Millefeuilles will keep for up to 2 days in the refrigerator.