Recipe By @naturalrawc
Now, we know what you’re thinking: Who do these Raw C people think they are, claiming to have the best recipe for Australia’s favourite childhood classic, vanilla slice?
Hey, we’ll put our hands up and admit that the best vanilla slice will always belong to someone’s nan or that tiny bakery in a small town you visited once when you were nine. We’re not here to challenge that (trust us, we know better).
But for those times when you’re not gathered on a family road trip (thank god), here’s our version to tide you over.
Made with Raw C Coconut Oil and Coconut Milk, it’s the perfect treat for lactose-free folks who miss out on Nan’s homemade, butter-filled masterpiece.
Ingredients
- 1sheet of puff pastry
- 1cup of Raw C Vanilla Bean and Sea Salt Coconut Milk
- ½cup of sugar
- ½ cup of cornflour
- ¼teaspoon of vanilla extract
- 2eggs
- ½cup of Raw C Organic Virgin Coconut Oil, melted
- ½cup of icing sugar for icing
Method
- Preheat your oven to 180°C. Line a baking dish with baking paper, then place the puff pastry on the base. Bake for about 15 minutes or until golden, then allow it to cool.
- In a saucepan, whisk together the coconut milk, sugar, cornflour, and vanilla extract over medium heat.
- In a separate bowl, beat the eggs. Slowly pour them into the coconut milk mixture, whisking constantly to prevent curdling.
- Once it becomes a custard consistency, remove it from the heat and whisk in the melted coconut oil.
- Pour the custard mixture over the cooled puff pastry. Chill in the fridge for about 2 hours until set.
- Once set, dust with icing sugar and slice into pieces.
Enjoy!
