Sweeten New Years Eve With These Desserts

Sparkling sorbet

A bit of bubble, a bit of sweet… a set of sparkling sorbets for you and your guests can bring the festivities up a notch. Blend up your own sorbet out of frozen mango and passion fruit cubes with a dash of agave syrup. Freeze it, then scoop the frozen mixture into decorative glass coupes and top with non-alcoholic sparkling wine. 

Panna cotta with mango and coconut topping

Silky smooth panna cotta with a sweet, tangy twist? Yes, please. Make the panna cotta by combining coconut cream, coconut milk and agave syrup to a medium saucepan, setting over medium/high heat. Whisk in a teaspoon of agar agar powder — a vegetarian substitute for gelatin — into the boiling mixture, strain and divide into glasses. While that’s cooling and setting in the fridge, create a mango purée with lime juice and zest and mix. Once set, take the panna cotta out of the fridge and top with the purée and roasted coconut flakes. Yum.

How to Make: 

• Add 1 ½ cup/360 ml of coconut cream, 1 cup/240 ml of coconut milk and ½ cup/120ml of agave syrup to a saucepan over medium high heat. 
• Bring the mixture to boil and then whisk in 1 tsp of agar agar powder. 
• Strain the mixture and divide into 6 glasses. 
• Set the glasses in the refrigerator to cool until set. 
• In a bowl mix 1 cup/240 ml of mango puree and the juice and zest of 1 lime. 
• Once the panna cotta has set, top each glass with the mango and lime mix. 
• Sprinkle each glass with roasted coconut flakes and enjoy! 

Chocolate and coffee mousse

plus, this one’s vegan! Created with 14 ounces of room temperature silken tofu, five ounces of dark chocolate, a bit of coffee and a bit of maple syrup, these treats are delicious and great for everyone, no matter their dietary requests. Between the tofu, vegan whipping cream and the chocolate, there’s always a way to create something vegan that tastes (and looks) fantastic. 

How to Make:

• Mix 14 oz/400 g of room temperature silken tofu in a blender or with a hand mixture. Be sure tofu is room temperature. 
• Chop 5 oz/150 g of 80% dark chocolate into small pieces. Set aside a small amount of chocolate to garnish mousse before serving. 
• Then melt the chocolate in the microwave or in a water bath. 
• Add the melted chocolate, 4 tbsp of coffee and 4 tbsp of maple syrup to the blender and mix until combined. 
• Divide the mixture into 4 glasses. 
• Whip 1 cup/240 ml of vegan whipping cream until fluffy and divide top each glass. 
• Sprinkle it with remaining chocolate and serve. 

Coconut salted caramel tapioca pudding

Festive, flavorful, fun. Our last option is a delicious tapioca pudding with a salted caramel and coconut topping. A twist on a classic, create tapioca pudding this year with vegan ingredients, like plant-based milk and coconut milk. And did you know… tapioca pearls are already completely vegan! It’s a simple dessert option with a lovely, smooth flavor and a sweet topping that everyone will enjoy. 

How to Make:

• Add 1 ¼ cup/300 ml of 1% coconut milk, 1 ¼ cup/300 ml almond milk, 2 tbsp maple syrup, 2 tsp of vanilla extract and a pinch of salt to a medium saucepan. Mix and bring to a boil. 
• Reduce the heat to low and add ⅓ cup tapioca pearls and cook for about 15 minutes, stirring occasionally, until the mixture has thickened. 
• Pour the mixture into 6 small glass and allow to completely cool. Store in the refrigerator until ready to serve. 
• While cooling, add 8 pitted Medjool dates, 2 tbsp of maple syrup, ½ cup/120 ml of coconut cream, 1 tsp of vanilla extract and a pinch of salt to a blender and blend until smooth. 
• In a separate bowl, crush 1 cup of roasted peanuts. 
• Remove pudding from the refrigerator, garnish with the caramel sauce and crushed peanuts and serve.