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and add the reserved coconut cream coconut extract and ½ cup (65 g) of the sugar. Using an electric mixer, beat the cream mixture until it thickens. Pour the blended mixture into a fine mesh sieve or strainer, positioned over a bowl larger than the strainer. Using a spatula, press the mixture through the sieve so that the gelatin pieces remain in the sieve and the smooth coconut cream gets pushed through into the bowl. Put the bowl in the refrigerator and chill until it is thick enough to hold its shape.

Preheat the oven to 400° F (200° C). In a small saucepan, heat the cherries, the remaining ⅓ cup of the sugar, and the amaretto over medium heat, about 20 minutes. Remove from the heat and transfer to a small bowl. Stir in the almond extract. Chill in the refrigerator for 4 hours.

Using a pastry brush or a paper towel, coat the bottom and sides of a half-size cookie sheet with sides with 1 teaspoon of the melted Earth Balance. Unroll the phyllo dough and trim the stack to fit the pan. Place one sheet of the dough in the pan. Brush with a small amount of the Earth Balance. Sprinkle with a pinch of the remaining 2 tablespoons of sugar. Repeat until you have a stack of 8 layered sheets. Using a sharp knife, cut the stacked dough into four large squares, making sure to cut all the way to the bottom of the pan. Bake 15 to 20 minutes, or until golden and crisp. Remove from the oven. Maintain oven temperature.

Spread the shredded coconut on an ungreased shallow baking pan and place in the oven 5 minutes, or until just lightly toasted. Remove from the oven to cool. Spread the almonds in one layer on an ungreased shallow baking pan and toast in the oven until they are fragrant and just lightly toasted, about 10 minutes. Remove from the oven to cool. Place one piece of the sugared phyllo on a plate. Top with about 2 tablespoons of the thickened chilled pastry cream. Top with a few of the macerated cherries. Top with another phyllo square, pastry cream, and cherries. Add one more phyllo square on top. Top with a couple of the cherries. Drizzle some of the cherry juice around the plate. Sprinkle the almonds and coconut, for garnish. Repeat for the other three portions.

Srv: 379 g | Cal: 520 | Fat: 22 g | Sat Fat: 8 g | Col: 0 mg | Carb: 79 g | Fib: 4 g | Pro: 5 g

Coconut Panna Cotta

I never thought it would be possible to have such a creamy and rich vegan dessert, but here it is. A brilliant and determined chef friend of mine gave me some of her trade secrets to pull this one off. You have to refrigerate the custards for a couple hours to set, so it’s a good one to make on the weekend.

MAKES 6 SERVINGS

¾ cup (180 ml) cream of coconut (like Coco Lopez)

¾ cup (180 ml) light coconut milk

¼ teaspoon coconut extract

½ packet of vegan gelatin mix, unsweetened and

unflavored

2 tablespoons cold water

⅓ cup (50 g) frozen mixed berries

½ cup (120 ml) hot water (or more)

½ cup (100 g) evaporated cane sugar

1 teaspoon almond extract

5 fresh strawberries, minced, for garnish

¼ cup (25 g) toasted coconut, for garnish

BITCHWORTHY: VEGAN GELATIN

FINDING A VEGAN GELATIN TO MAKE A CUSTARD-LIKE DESSERT WAS A VERY HAPPY DAY FOR ME. LIEBER’S UNFLAVORED JEL IS AVAILABLE AT WHOLE FOODS, AND MANY NATURAL FOOD STORES, AND YOU CAN ORDER IT ONLINE AT WWW.VEGAESSENTIALS.COM

In a medium saucepan, heat the cream of coconut, coconut milk, and coconut extract to a simmer over medium-high heat. In a medium bowl, mix the gelatin and cold water together until the gelatin dissolves completely. Add the gelatin mixture to the coconut mixture and whisk, until well dissolved. Continue to simmer 3 more minutes. Pour the coconut mixture into six small ramekins and cover with plastic wrap. Refrigerate for 2 to 3 hours to set.

In a separate medium saucepan, heat the berries with the hot water over medium heat. When they are defrosted and starting to break down, add the sugar and stir until it forms a sauce. Add more hot water if necessary, one tablespoon at a time. The sauce should be slightly thick. Remove from the heat and stir in