+/- 6 doses
Ingredients:
• 400ml of oat cream for whipping
• 320g of coconut condensed milk
• 100g of blueberries
• Puff pastry as needed
• Salted coconut caramel
• 30g of blueberries (reserve for serving)
Preparation:
• Beat the oat cream with the coconut condensed milk and divide into two parts.
• In one of the parts of the previous mixture, add the crushed blueberries and mix.
• Place both mixtures in the refrigerator for 30 minutes.
• Meanwhile, prepare the puff pastry in the oven for about 10 minutes at 180ºC.
• Let it cool.
• Cut the puff pastry into triangles.
• Cut the reserved blueberries in half.
Suggested presentation:
• Use halved blueberries as a base, add the blueberry cream on top, then the plain cream, and finish with the puff pastry triangle and the coconut salted caramel topping.
• The idea is to eat the Triffl with the help of the puff pastry that accompanies it.
