Mango, Coconut & Praline Vegan Millefeuille

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 it from the 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 it from the heat and transfer it 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 lightly 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 for 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 fresh mango cubes 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.

Course : Dessert, Sweets

Cuisine : French

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