Dairy Free Cranachan

This is a classic Scottish dessert that I gave a dairy free twist with whipped coconut cream. For a low fat version, replace whipped coconut cream with non-fat Greek yogurt.

1 15oz can coconut milk, chilled
2 1/2 cups fresh raspberries
3/4 cup steel cut oatmeal
2 Tbs honey
2 Tbs Scotch or whiskey

Chill the can of coconut milk in the refrigerator for at least 8 hours. Preheat oven to 300* F. Spread oats out on a parchment covered cookie sheet and bake until toasted (10-15 minutes), stirring once or twice. Punch a hole in the bottom of the coconut milk can and drain off the coconut water. Open the top of the can and spoon the coconut cream into a mixing bowl. Using an electric mixer, whisk coconut milk until the consistency of whipped cream. Add the honey and alcohol to the coconut cream and whip until thoroughly combined. In dessert glasses, layer raspberries and coconut cream, sprinkling toasted oats on top. Serves 4.

About Vandy Roadifer

Vandy Roadifer has a M.S. in Human Nutrition and lives with complex chronic illnesses, which includes many food allergies and sensitivities. She enjoys creating and sharing great tasting recipes that fit her lifestyle, discussing food related topics, and educating people on how best to meet their individual nutritional needs from an evidence based perspective.
This entry was posted in Dairy Free, Dessert, Gluten Free, Sugar Free. Bookmark the permalink.

2 Responses to Dairy Free Cranachan

  1. I love your site. How do you drain the coconut water from this recipe? I’m confused, sorry. It sounds so yummy!

    • Refrigerate the can of coconut milk or coconut cream for at least 4 hours. Remove the top of the can and spoon out the thick cream that floated to the top. The thinner coconut water will be at the bottom of the can. 🙂

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