Dessert

White Chocolate Vanilla Cups

Made by our friend Melissa (@she.wellthy).
Prep
10 min
Cook
10 min
Serves
4
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Method

  1. In a bowl, whip the double cream until fluffy.
  2. Gently fold in the Coconut Collab White Choc Pots, melted white chocolate, vanilla bean
    powder, and sea salt until fully combined.
  3. Divide the mixture evenly between 4 serving glasses. Refrigerate for at least 1 hour to set.
  4. Before serving, top with fresh raspberries and grated white chocolate.

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Ingredients

  • 220g Coconut Collab Double Cream
  • 2 pots Coconut Collab White Choc Pots
  • 80g melted white chocolate (plant-based)
  • ⅛ tsp vanilla bean powder
  • Pinch of sea salt
  • Raspberries, to serve
  • Grated white chocolate, to serve

Double Cre&m

Gloriously Versatile

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Double Cre&m

Gloriously Versatile

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Private: White Choc Pots

Decadent and Velvety

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