There are some items that you’re almost guaranteed to find in most kitchen cupboards – canned fruit is one. In my house, it’s usually pineapple or peaches, which are so handy for making last-minute desserts.
Store-cupboard heaven: a no-bake, creamy coconut and passionfruit tart with a biscuit base, and a simple and adaptable spiced pineapple tart with bay cream
Drain the pineapples and keep the juice for another use. In a small bowl, mix the sugar, nutmeg and cinnamon together. For the bay cream, add the cream, sugar and bay leaves to a small pan and heat gently to dissolve the sugar. Remove from the heat, cover and let the bay infuse for at least 15 minutes. You can serve the cream chilled or gently reheat to serve warm.
Add the cornflour to a saucepan with two to three tablespoons of the oat milk. Mix until you have a smooth consistency. Add the rest of the oat milk, the coconut milk, sugar and vanilla. Heat gently, stirring frequently, until the mixture thickens. Once it starts bubbling, remove from the heat and pour into a clean bowl.
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