INGREDIENTS
8 ozs
vegan butter cookies 250
1/2 cup
tbsp vegan butter 130g
2 cups
tbsp non-dairy milk 500ml
5 tbsps
cornstarch 37g
1 tsp
vanilla extract
3 tbsps
sweetener
1/2 cup
coconut cream
1/2
sachet cream stabilizer optional
1 serving
strawberries
1 serving
currants
1 serving
coconut flakes