• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Messy Vegan Cook
  • Recipes
  • Thai Food + Travel
  • Supper Clubs
  • Subscribe
    • Bloglovin
    • Instagram
    • RSS
menu icon
go to homepage
subscribe
search icon
Homepage link
  • All Recipes
  • Thai Food and Travel
  • London Vegan Supper Clubs
  • About
    • Bloglovin
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • ×

    Mini Peppermint Crisp Puddings

    13 October, 2011 by Kip 6 Comments

    Vegan Peppermint Crisp

    Another South African inspired pudding, this is a bit like tiramisu made with coconut cookies, creamy caramel sauce, and mint chocolate. It's exceedingly good for the waistline and should be consumed in large quantities.

    Okay, so this is less of a recipe and more a suggestion of how to throw together a layered treat of wonderful, but here are some vague measurements anyway. I've never actually had one of these made properly (err can anyone confirm if Orley whip is similar to Cool Whip?) but either way this turned out seriously good. And dead easy. And completely gone.

    Mini Peppermint Crisps

    Serves 2-4
    • Ingredients
      • 100 ml (⅓ cup + 1 tablespoon + 1 tsp) CremoVita or Soyatoo boxed cream
      • 30 ml (2 tbsp) non dairy milk
      • 20 g (2 tbsp) tapioca starch
      • 30 ml (2 tbsp) brown rice syrup
      • 2 tablespoon brown sugar
      • ½ teaspoon vanilla (or ¼ teaspoon vanilla and ¼ teaspoon mint depending on preference)
      • a couple pinches of salt
      • 10-12 vegan coconut based biscuits
      • 60 g mint chocolate, grated or cut finely
    • Directions/Method
      1. Combine the milk and tapioca starch in a small saucepan and whisk together until combined. Whisk in brown rice syrup, sugar, and vanilla. Heat over medium until it thickens considerably and mix in the salt. Set aside to cool for 15 minutes.
      2. Whip the cream up with a stand mixer or hand blender (or whisk - I'm sure it'll work but I'm too lazy). Spoon the caramel in and whip together until completely blended.
      3. As you can see in the picture above, I used two dessert bowls but you can divvy it up in ramekins or whatever you'd like. Just layer biscuits, then cream, then mint chocolate and repeat!
      4. Refrigerate for several hours for the cream to firm up and soak through the cookies a bit before serving.

     

    « Vegan Paptert, Polenta Pie with Stuff Inside
    Mayo and Mango Chutney Baked Tofu »

    Reader Interactions

    I reserve the right to improve any malicious and trollish comments left below.

    Comments

    1. Panda with cookie

      October 14, 2011 at 3:57 pm

      You had me at peppermint.

      Reply
    2. SA Vegan

      August 06, 2012 at 10:44 am

      You had me at South African!

      We have the official Peppermint Crisp Dessert in our restaurants, but it's not vegan of course, so the ridiculous ease with which this can be made is a treat in itself - this can satisfy the sweet tooth of a whole family or dinner party with minimal effort from the host, and at a relatively low cost.

      I really must make this soon...

      Reply
      • Kip

        August 06, 2012 at 12:07 pm

        I haven't made it in ages, but it was seriously good! Can't you get vegan mint aeros there?

        Reply
    3. Veronica

      August 18, 2012 at 7:36 pm

      This sounds really delish! I posted about it on my blog and linked to this post for the recipe/information, hope you don't mind me using the image? If so, please just let me know and I'll remove it 🙂

      Reply
      • Kip

        August 18, 2012 at 9:17 pm

        No worries! Thanks for letting me know 🙂

        Reply
    4. Sunil Dogra

      November 12, 2019 at 9:46 am

      Looks so delicious and perfect for parties! Thanks for sharing.

      Reply
    5. I reserve the right to improve malicious and trollish comments.

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Name's Kip. Some things about me: vegan, Thai food enthusiast, comfortably chaotic and disorganised, information lover, Londoner, cookbook collector, clumsy AF, rarely takes a serious photo, has never been on a diet. This is not a wellness blog.

    More about me →

    • All recipes
    • Thai food + travel
    • General travel
    • Reviews
    • Food facts
    • Thai winged bean salad (yam tua pu)
    • Korean Braised Tofu (Dubu Jorim)
    Vegan Thai Recipes
    Vegan Travel in Thailand
    Kippysnacks logo

    I run vegan Thai supper clubs at my home in East London. Next events are May 6, 7, and 13. Book tickets here.

    Think Like a Vegan

    Think Like a Vegan Book

    A thoughtful read for long time vegans and nonvegans alike, this is one of the best styles of arguing for and discussion veganism I have yet to find. Highly recommended reading.

    Footer

    ^ back to top

    About

    • About
    • Frequently Asked Questions
    • Privacy policy
    • Relationships and disclosures
    • Comments Policy
    • PR and Review Policy
    • Freelance and Consultancy

    Contact

    Email me
    Follow me on Bloglovin

    Newsletter

    All content on this site, including, but not limited to, text, recipes, and photographs are owned by Messy Vegan Cook and its contributors. No content may be reprinted or reproduced without permission. As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2020 Messy Vegan Cook