A refreshing tropical dessert that is certain to impress the harshest critics!

Makes 4 x 1 cup serves

INGREDIENTS

400g (12oz) can peaches drained (1 ½ cups)

1 cup mango chunks (if using frozen defrost in hot water)

Garnish: mint leaves

Passionfruit Coulis:

½ cup passionfruit pulp (available frozen in cubes)

1 teaspoon arrowroot

4 teaspoons cold water

1 tablespoon maple syrup

Vanilla Cream:

300g firm tofu

6 tablespoons maple syrup

1 teaspoon vanilla essence

¼ cup coconut cream

METHOD

1. Place cream ingredients into a blender and blend until silky smooth.

2. To make the coulis: Heat the passionfruit pulp in a hot pan. In a cup mix the arrowroot and cold water and then add to the pan. Add the maple syrup. Stir until it becomes thick. You may need to stir in a little more water if the texture is too gluggy and not pourable.

3. Layer for each glass as follows:

Top:

• A mint leaf
• ¼ of the passionfruit coulis
• 2 tablespoons vanilla cream
• ¼ of the peaches
• 2 tablespoons vanilla cream
• ¼ of the mango

Bottom:

• 2 tablespoons cream

Tip: You can use frozen, pulp or fresh passionfruit. You can use frozen, fresh or canned mango.

This recipe and 80 more easy plant-based recipes from the Revive Cafe, Auckland's popular vegan cafe, can be found in The Revive Cafe Cookbook 7 - Jeremy Dixon. All recipes in this book are dairy free and egg free and most are gluten free.