Burns night is coming up at the end of the month and what better excuse to come up with some traditional Scottish food with a vegan twist!
But what the hell is Cranachan? Cranachan is a raspberry, cream, oat and whisky pudding which can be eaten to celebrate Burns night. Or any other time you want a sweet and creamy pudding!
I can’t take full credit for this idea though, my lovely friend Lucy came up with the suggestion.
An old school friend who moved to a small island in Scotland (so beautiful!) when she was 13, so she’s my knowledge of all things Scottish! Oh, and she also happens to be vegan. Next on the list, vegan haggis!
To make this dairy free I made whipped coconut cream and used maple syrup instead of honey, which is traditionally used. There is no baking required for this recipe, unless you fancy making your own granola.
As always if you make this vegan raspberry and coconut cranachan be sure to leave me a comment, rate this recipe and tag me on Instagram. I love seeing all your photos of my recipe recreations!
Don’t forget to follow along on Facebook, Pinterest and Instagram – I’d love to see you all there!
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Dairy-Free Coconut Cream and Raspberry Cranachan
The perfect pudding to celebrate Burns night. This vegan cranachan is made with raspberries, whipped coconut cream and granola. Super simple and ready in 15 minutes.
Ingredients
- 2 cups fresh/frozen raspberries
- 3 tablespoon maple syrup
- 1 tin coconut milk, chilled
- 1 teaspoon vanilla bean paste
- 1 tablespoon whisky, optional
- ½ cup granola
Instructions
- Gently heat the raspberries in a pan with 2 tablespoon maple syrup, and squish the raspberries gently until it turns syrupy but still has some chunks. Set aside
- Remove the coconut fat from the tin, it usually always sticks to the top. Add 1 tablespoon maple syrup, vanilla pasta and whiskey is using. Whisk on high for a minute until thickened.
- Make your layers by scooping 2 tablespoon raspberries, 2 tablespoon cream and a sprinkle of granola. Repeat once more.
- Top with some extra raspberries and a squirt of maple syrup.
- Serve straight away, if making ahead of time keep in the fridge and add the granola before serving.
Notes
You can sub vanilla bean paste for 1.5 teaspoon vanilla essence
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 266Total Fat: 16gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 14mgCarbohydrates: 27gFiber: 5gSugar: 15gProtein: 4g
Swoon! This recipe has become our go-to favorite for using up raspberries from the garden. Yesterday, I made it with a bonus layer of mango compote. Exquisite. Thank you for sharing, Tamsin! 🙂
Hi Eleanor, thank you for your comment. I am glad you think that toasting the oats in maple syrup tastes better for you, and as I mentioned, you could make your own granola or use shop bought. I find that either works well, depending on how much time you have. I am not Scottish, so this was my own vegan take on a traditional Cranachan, therefore there are some adjustments in my recipe. I have changed the spelling from Whiskey to Whisky, thanks for pointing that out 🙂 Tamsin xo
I just love these pictures so much! You're an awesome photographer 😀
I love any food that has a traditional tie to it, this looks amazing, like I could eat this everyday! thanks for the awesome recipe 🙂
Hi Albert, thank you so much for your comment! And I agree, especially when there is food involved 🙂 xo
WOW looks delicious!
Wow this pudding sounds sensational! I’d never heard of Burns Day, but it sounds like a great excuse to eat some whisky pudding!
Thanks for your lovely comment Eva ❤️ it’s a celebration of a famous poet in Scotland, but it’s all about the food for me haha