Vegan Biscotten Torte

Well this little beauty turned out just the way I remembered, I was brought up having this at Christmas time and birthday's and it was my favorite.
It was my Nan that would make this, One year when I was 15 she asked me what I want for my birthday cake and I asked for this! This is not a cake more a slice.... a very rich slice.

 Can be frozen ahead of time ready for Christmas 
Ingredients 
2 Packets Nice Biscuits (or and plain sweet biscuits/cookies) I used about 2+1/4 pkts for a large slice

Vienna Cream
250gms vegan Butter room temp
3+1/2 cups Icing Sugar
4 Tbsp Soy Milk.

Kahlua approx 1/4 cup or (any coffee liqueur that is vegan or make a shot of espresso) for dunking the biscuits.


Instructions 
1. In a stand mixer or using hand held, beat the butter to get some air into it and gradually add the sugar a 1/2 cup at a time and a the milk till it's smooth and fluffy and well incorporated, chill in fridge for 30mins.
2. In a shallow dish add the Kahlua for dunking on the biscuits.
3. On a flat surface put down enough foil to wrap the slice once you put it together, and start dunking each biscuit all over well but not so it's falling appart, and lay a row of 2 or 3 biscuits down going across and as many biscuits going down length ways, keep going till you are happy with the size of the base of the first layer, spread a layer of cream over the first layer of biscuits being careful not to press too hard, then top off the cream with the next layer of brushed biscuits and alternate with cream and so on till you have the desired size of slice to suit you, Set in freezer till firm to wrap in the remaining foil. *I used a chocolate icing as that's the way it was always made at home, However.... 

*I recommend making extra Vienna Cream (1+3/4 cup Icing Sug, 125gms Butter, 2 Tbsp milk) for the outside covering the slice as the icing can be quite sweet 

Vegan Buttermilk Waffles

So, We have bought a waffle maker to start a potato "diet" soon and we had to christen it.
I had never created a recipe for waffles because I'd never made them before, surely it couldn't be that hard...they are like pancakes really, how hard could it be? I was right! soft and airy inside sweet crispy waffly texture outside.

Ingredients
2 cups vegan Buttermilk (2 cups milk 2 tsp apple cider vinegar and stir)
2 cups Plain Flour
3 Tbsp Melted vegan Butter
4 tsp Sugar
1 tsp Vanilla
3 tsp Baking Powder

Instructions
1. Place dry ingredients into a bowl and stir
2. Add wet ingredients to dry and mix well (add a splash more milk if it needs it) should be a runny batter not watery or too thick.
3. Pour into waffle machine and cook till golden crispy and puffed. Serve hot with vegan butter and maple syrup or ice cream.  Enjoy!   =)

RAW Lemon and Blackberry Slice

I am loving creating so many different ideas for raw things, in particular desserts it's unlimited the many different fruits available to create thing with.


Ingredients Base
1 cup Raw Almonds (soak overnight if you don't have a great blender)
1 cup shredded Coconut
9-11 Medool Dates (pitted)
2 Tbsp Cacao Powder
1/4 tsp Himalayan Pink Salt 

Ingredients Fillings
3 cups Raw Cashews (soak if needed)
3/4 cup Coconut Cream
1/2 cup Organic Rice Malt Syrup
1/4 tsp Himalayan Pink Salt
1 Tbsp + 2 tsp Lemon Juice
1 tsp Vanilla Extract
Zest of one Lemon 
125 grams Fresh Blackberries
remainder of the Lemon juiced extra
4 tsp Coconut Oil

For the chocolate drizzle: mix cacao powder, maple syrup or agave nectar and coconut oil in equal parts... melt if needed and stir, taste and adjust to your own liking.

Instructions
1. In a processor add all the ingredients for the base except dates and pulse till all incorporated well add the dates and process again, test to see if pinching a small amount in your fingers holds together, if not add another date at a time till it does.
2. In a square slice tin, with baking paper liner press the mixture into it evenly covering the whole base (you might have a small amount left over that you can freeze), you can use a class to roll the base while it's in the tin so it's one thickness. Pop in to the freezer till the filling is made. 
3. In a blender add the nuts, coconut cream, rice syrup,1 Tbsp + 2 tsp lemon juice, vanilla, and salt and blend till smooth, It should have a thick gloopy consistency and that's fine.
4. Scoop out about half into a bowl and leave the other half in the blender,  add the blackberries to the half in the blender and blend till all mixed in, pour into a clean bowl.
5. To the plain mixture add the remainder of the lemon juice and all the zest and mix and add 2 tsp of coconut oil and stir.
6. To the blackberry mixture add 2 tsp coconut oil and mix well.
7. Grab the base from the freezer and add the lemon mixture to it spreading it evenly, pop it back into the freezer for 10mins.
8. Now add the blackberry mixture to the top of the lemon mixture and put it back in the freezer till it's firm, This holds it's shape well in the fridge and doesn't need to be kept frozen...it's up to you.
9. Once it's firm slice it up anyway you like and drizzle with the melted raw chocolate if you like.
Enjoy!  =) 

 

 

Blue Heaven Swirl Vegan No-Churn Ice Cream

Just another flavor to add to the few on the blog already, I love this flavor it's really simple and easy, This isn't my own idea as I'm sure it's been done may times :)

Ingredients
2 cans Coconut Cream (liquid removed)
1 can Coconut Condensed Milk
Blue Heaven Topping Areoplane brand

Vanilla Extract

Instructions
1. Beat the coconut cream till it's starts to go fluffy and add the condensed milk and bring it back to the same constancy.
2. Add the vanilla beat it in.
3. Add a small amount of ice cream mixture to the container you will use to store it, and add a squirt of blue heaven then add more ice cream mixture and a squirt of the syrup till all the ice cream is used up, get a knife and gently make a swirling pattern trying not to mix the colors to well. Freeze and Enjoy!  =) 

Vegan Tiramisu Torte With Chocolate Brownie Crust

I was missing Tiramisu so much and thinking how nice it would be come come up with some kind of new interesting version of it... in a cheesecake kind of style, As with most of my plans they never turn out the way I think it or dream it...but this one has turned out way better then I ever dreamed possible, and you wont believe how delicious it tastes... let alone that fact it's vegan!

Ingredients
3 tubs Tofutti Cream Cheese (room Temp)
4 tsp Kahlua or a coffee liqueur substitute
4 tsp Iced Coffee Syrup
1+1/2 cups Coconut Cream
3 cups Coconut Cream (extra for topping) Refrigerate overnight or 3-4 hrs
1 packet Chocolate Ripple Biscuits (any plain sweet vegan cookie will do)
1/2 cup Brown Sugar
1/4 cup Raw Sugar
6-7 tsp Instant Coffee Granules
1/4 tsp Xanthan Gum 
1/2 cup Kahlua (extra)
1/2 cup Coffee Syrup (extra)

Brownie Crust can be found Here!
You can use any crust you like.


Instructions
1. Make the brownie batter and only use enough to cover the bottom of a large spring form pan, pressing it in evenly and a very thin layer as it will rise slightly, and bake it 10-15 mins it shouldn't be hard but soft but have some give in it...set aside to cool.

2. In a stand mixer with balloon whisk attachment, Add the cream cheese, coconut cream and mix well till all the lumps are gone.

3. In a small bowl add the 4 tsp coffee liqueur, 4 tsp coffee syrup and 6-7 tsp coffee granules and heat in a microwave for just under a minute to melt the granules (watch it it will bubble over)

4. Add the sugar to the cream mixture and beat for 1 min and add the coffee mixture now slowly and taste as you go, add more or less by own taste.

5. In a ramekin add the extra coffee syrup and Kahlua and stir it, grab the crust and leave it in the spring form pan and using a pastry brush brush evenly all over the crust on the top side 
(don't soak it!)  

6. If the cream cheese mixture is still quite liquid-like very slowly sprinkle the xanthan gum in while the mixer is still running on high *(It's important to sprinkle it very slowly in as it will start to suddenly thicken) it should be a pudding like thickness.

7. Pour a layer on to the crust saving half and smooth it evenly out.

8. Dip one biscuit in to the coffee syrup let sit for 5-10 sec not too long as you want the biscuit to still be slightly crunchy, and lay each biscuit on to the mixture as a layer, just cover with soaked biscuits.

9. Pour the last of the mixture over the biscuits smooth out evenly and add another layer of soaked biscuits, sit in the fridge till the final layer of cream

10. Add the cream to a chilled mixing bowl and beat till peaks form you can add a Tbsp of powdered sugar to it for sweetness (optional)

11. Add it to the final layer and sprinkle with coco powder and grated chocolate or any way you like!
Enjoy!  =)

 
 

Raw Layered Vegan Cheesecake Mango,Kiwi and Strawberry

The first of many Raw Cheesecakes I want to create! I planned this out way differently then how it turned out, but I am really happy with the results.
*Raw cheesecakes will be part of my catering business that I hope to have up and running very soon.


Ingredients 

Crust
1+1/2 cups Shredded Coconut
2 cups Walnuts
7-8 Medool Dates
1/4 tsp Himalayan Pink Salt
2 tsp Vanilla Bean Extract
(optional) 2 tsp Coconut Oil

Filling
3-4 cups Cashews
1/2 cup Maple Syrup or Agave Nectar
1+1/2-2 cups Cashew Milk or Almond Milk 
1 small Lemon Juiced
1/4 tsp Himalayan Pink Salt
7 Medool Dates
2 tsp Vanilla Bean Extract
3/4 cup Coconut Oil
6 Kiwis (blended to pulp without skin) 
3 large ripe Mangoes (peeled and deseeded and blended to pulp)
1 handful of ripe Strawberries (blended to pulp)

Instructions
1. Make the crust first, In a food processor add the dates, walnuts, coconut, Vanilla and salt process till it starts to ball up or when you pinch a small amount it stays together (the oil can help here or add more dates)
2. In a large spring form pan, Tip the mixture in to it and spread evenly over entire base of pan pressing down to make sure it's firmly packed and pop in to the freezer to chill.
3. If you have a good processor otherwise using a blender, add the cashews, dates, maple syrup, salt, lemon juice, vanilla and oil and mix, if the ingredients are still too dry add some of the milk a bit at a time (it should be a thick pancake batter constancy) 
4. Once all the mixture is done, separate the mixture in to 3 bowls as evenly as you like I only used a small amount of mixture for the strawberry top. Then add the kiwi to one bowl, the mango to another bowl and the strawberry to the final bowl and mix well to incorporate.
5. Grab the crust from the freezer and add one layer and put back into the freezer for 30mins or so just to firm up slightly and do the same for each layer. Set overnight or at least 4hrs and can store in the fridge or freezer, Will hold it's shape in fridge. Enjoy!  =)  


 

Vegan Fruit Tarts With Custard Filling

A great little dessert to share with a special someone or have it all to yourself, It's an easy recipe anyone can make for Valentines Day or any time of the year.


Make 4-5 Tarts

Ingredients Base
1 cup SR/ Flour
3/4 cup Sugar
1/2 cup Dairy Free Butter (room Temperature)
1 cup Desiccated Coconut 

Ingredients Filling
2 cups Soy Milk
2 tsp Vanilla Extract
1 Tbsp Corn Flour
1 Tbsp Sugar 
3 tsp Water

Ingredients Glaze
1 Tbsp Sugar
1 Tbsp Rice Syrup
1 Tbsp Water

Instructions 
1. Make the custard first to chill, Add the milk, sugar and vanilla to a sauce pan bring it to the start of a boil.
2. In a cup add the corn flour and 3 tsp of water and mix till there's no lumps.
3. Take the pot off the stove and add the flour to the milk whisking and put it back on the heat turning it down slightly so to not boil, It's ready when it coats the back of a spoon or drips slowly off a spoon.
4. Set the custard aside to chill well.
5. Make the base, Add the flour, sugar and coconut to a large bowl and mix to combine, Add the butter and mix using clean hands till it come together to form a ball.
6. Using small pie tins fill with the base mixture evenly pressing it down into every corner, cut off excess around the top, pop on a tray and bake in a preheated oven 180C, 350F, Gas 4, for 10 minutes and checking every 5 minutes till golden brown.
7. Take out and cool slightly before releasing them from the tins, Leave to cool completely.
8. Give the custard a mix and add enough to each tart top with any fresh fruit of your choice, Put in fridge till you make the glaze.
9. In a small sauce pan add the Sugar, rice syrup and water, Bring to a boil continuously stirring for 1 minute, Using a pastry brush dipped into the glaze brush each tart.  Enjoy!  =)

 

Tofu Chocolate Vegan Mousse

I made this dessert a long time ago and am just posting it now, I am not a fan of tofu but I like to incorporate most things I'm not keen on... into my recipes to learn to like them.
What better way to have tofu then this? especially when you can't even tell, This is a dense rich chocolate mousse so best to have after a light meal.


Ingredients
250gm Silken Tofu
100gm Dark Vegan Chocolate (melted)
2-3 Tbsp Cocoa Powder (to taste) 
approx. 1/2 cup Sugar (castor is best)  
2-3 tsp Vanilla Extract

Instructions
Combine all ingredients into blender, blend till well beaten and pour into glasses or bowls and refrigerate till firm. Enjoy! =)

Spiced Vegan Apple Turnovers

These are super easy for all skill levels, Something fast to whip up if you need it, Best eaten on the first day if you like them crispy.


Ingredients
1 large Tin Pie Apple (can use fresh just cook down)
3 Tbsp Brown sugar
2-3 tsp Cinnamon
Sheets of frozen puff pastry (1sheet makes 2-3 turnovers depending on size)
1 chilled can Coconut Cream water removed
Icing sugar for sweetness and decoration 


Instructions
1. Add the cinnamon and brown sugar to the apple and stir well and leave.
2. Once the pastry has thawed enough cut it in to 3 strips and fold each piece over to see how they will look.
3. Open them up and add a dessert spoon of apple filling to each only on center on one half.
4. fold them back over and press down all three sides firmly or using a fork pinch each side to seal.
5. Place in pre heated oven at 170C, around 325°F and gas mark 3 till golden brown and crisp.
6. Set aside to cool, and start whipping the coconut cream with a Tbsp of icing sugar till fluffy and stiff.
7. Once the turnovers are completely cooled, pipe the cream into each and Enjoy!   =)
 

Vegan Pumpkin Spice Cup Cakes

I've gone pumpkin crazy, I even dream of pumpkins and it isn't even fall here in Australia...But! Since it's my favorite time of the year, I go all out.

Ingredients
1+1/2 cups + 2 Tbsp Plain Flour
2/3 cup Sugar
1/4 cup Brown Sugar
1 tsp Baking Powder
1 tsp Baking Soda
 1 cup Pumpkin Puree
1+1/2 tsp Pumpkin spice
1/2 cup Vegetable oil
1/2 cup Soy Milk
1 tsp Vinegar
1/4 tsp Salt

Cream Cheese Frosting 
1 Tub Tofutti Cream Cheese
3 Tbsp Lemon Juice
1-2 cups Icing sugar (powdered sugar)
2 Tbsp Dairy free Butter
Just combine with hand held beaters, chill till serving 

Instructions
In a bowl add the flour, Spices, sugar, baking soda and baking powder and salt, now whisk it well.
Add the oil, vinegar, pumpkin and milk and mix well, It should be a thick batter consistency.
Add patty pans to a cup cake tin and scoop our almost a full scoop of batter to each liner, Pop them in a pre heated oven 170C till golden and spring back in the center when touched, Leave over night for best results.  Enjoy!  =) 
 

Easy "Vegan Peppermint Choc Chip No-Churn Ice Cream"

Here's one you DON"T need an ice Cream maker for and Just 2 simple ingredients gets you an easy ice cream base, And you can add any flavor you like to it after that! I don't eat ice cream very often, But Sometimes when I want some it's always so expensive
I decided to make my own for half the price and double the quantity of bought ice cream.

Ingredients
2 refrigerated cans Coconut Cream (water tipped off)
1 can Sweetened Condensed Milk I use
Peppermint Essence
Green Food Coloring (optional)


Instructions
Making sure the stand mixer bowl is chilled for best results, Add the coconut cream and mix on medium speed till it starts to thicken, Add the condensed milk now and mix again.
Now add the food coloring a drop at a time till the desired color, turn off mixer when it is fluffy. Add the choc chips now and stir through, Put into containers and pop in the freezer for 3-4 hrs. Enjoy!  =)

Vegan Mango Mousse Cheesecake

There's just one word to describe these....Yum!  These are for the serious cheesecake lover, Sweet and creamy. I was never a lover of Mango but these are my new favorite way to have it. Yes! there are many ways to make a dessert like this more healthy...but, in moderation everything is good :)

Ingredients
2 tubs Tofutti Cream Cheese (sat at room temp)
3-4 Mangoes or canned 
1 can of Condensed Milk I use
1 cup of Coconut Cream
5 Tbsp lemon Juice
1 pkt Nice Biscuits (any plain sweet biscuits vegan)
1/2 cup Butter

Instructions
In a blender add the mangoes and blend till liquefied and set aside. 
In a food processor add the biscuits and process till sand texture, put in to a bowl and add the butter mix to combine and starts to clump.
Scoop in to glasses or mini spring form pans and press down till firm, Put in to the fridge while you get on to the next stage.
Add the cream cheese to a mixer and slowly mix till no lumps appear, Add the coconut cream, condensed milk and mix on a higher speed till well incorporated, Add half of the mango puree now and lemon juice... mix well on high till it becomes light and fluffy (mousse like) get the glasses and spoon any way you like the mixture into the glasses, Add the reminder of mango puree to each glass.
Put the glasses back into the fridge to chill, This amount makes enough for 6-8 people or one large cheesecake but must be frozen to serve and has no binding agents in it, Can halve the recipe.  Enjoy!  =)
 

Vegan Chocolate Chip Blondies

                                                                               

Like a lot of my recipes they aren't for dieters (wink wink) let's just say... this make a nice treat and something good to share with others to take the guilt off you :-)

Ingredients
1 cup Plain Flour
3/4 cup Dairy free Butter (melted)
1 cup of Sugar
1 tsp Baking Powder
1 tsp Vanilla
1/4 tsp Salt
1/4-1/2 cup Choc Chips

Instructions
Pre-heat oven 160C, In a bowl add the flour, sugar and mix, Add the baking powder salt mix again
Add the melted butter and vanilla combine well.
Lastly add the choc chips and incorporate them, Spread the mixture in to a square slice tin and press the mixture into the corners, Bake for approx 15-20mins I like mine chewy in the center and slightly crunchy on the outside so anytime after 15mins they will start to change color and become firm to the touch, Pull them out and set them aside to cool before removing them from the tin.  Enjoy!  =)

Eggless Butterfly Sponge Cakes

These are just so nice I found it hard to stop at one, Don't get a shock but these do actually say white bean juice/brine (*Aquafaba) as an ingredient, No I haven't gone mad this is instead of eggs and you won't even know it's in there, Great huh? Light like a sponge and they taste really buttery and good, Not ones for watching the waistline, but we don't eat these everyday either.

Ingredients
1 cup Sugar
1 cup Dairy Free Butter (8 oz) room temp
1+1/2 cups Self Raising Flour
1-2 tsp Vanilla Extract
1x 400grm can White Bean Juice or Brine (Aquafaba) (can use chickpea also)


Instructions
Using a stand mixer or hand mixer, Beat Butter and Sugar till fluffy, Slowly add the *Aquafaba a bit at a time till its all mixed in while keeping the mixer running on medium then gradually turn it up high and give it a quick whip, Turn it back down and add the Vanilla, Turn off the mixer and sift the flour in to the butter mixture a half cup at a time...Now gently fold it in till all is incorporated well, Scoop out small amounts using an ice cream scoop in to patty pans and bake 170C, 335F, Gas Mark 3-4, approx 10-15mins till golden and a skewer comes out clean all ovens are different, I served mine with whipped coconut cream and a dash of icing sugar.
Enjoy!  =)

Sugar Free, Low Fat, Guilt Free, "Vegan Chocolate Pudding"

This is one delicious dessert that you don't have to hide inside the pantry and hope no one catches you gobbling it, You can indulge just that little more because it's completely guilt free, Thanks to Jenelle for the inspiration for this great dessert.

Ingredients
8 Large Medool Dates cut in half and De-seeded
2-3 Tbsp Cocoa Powder
1 Tbsp Stevia approx 8 sticks (more to taste if needed)
1 Litre (just over a quart) Soy Milk or any dairy free milk
3 Tbsp Psyllium Husks

Instructions
In a microwave safe bowl add the Dates and cover with some of the Milk and microwave on high till just on boiling (you can do this on the stove top also) you can skip this step if your blender is powerful enough to break down the dates, Remove from microwave and pour in to a blender and blend till smooth. add the Cocoa powder and Stevia now and blend again, At this point taste for extra sweetness or cocoa powder needed, Finally add the psyllium husks and blend one last time it will thicken very fast now, Pour in to glasses or bowls and serve with fresh fruit or soy yoghurt. Enjoy!!  =)

Vegan Fudge Brownies

I'm not a great photographer, But the flavor of these little beauties might just make up for it.
I love brownies but to get a brownie to be slightly crunchy on the outside and chewy on the inside takes a little patience, I'm glad I got it right the first time because I'm not a very patient person.

Ingredients
3/4 cup dairy free Butter
1/2 cup + 2 Tbsp Plain Flour
3/4 cup Sugar
1/4 cup Brown Sugar
1/2 cup Cocoa Powder
1 tsp Baking Powder
1 tsp Vanilla Extract
1/4 tsp Salt
1/4 cup Chopped Macadamias or nut of your choice (optional)
1/4 cup dairy free Chocolate Buttons (optional)

Instructions
Pre-heat oven to 160C, 325°F, Gas Mark 3, In a large bowl add sifted flour and cocoa, sugar, baking powder and salt, In a separate bowl melt butter add the vanilla to it and pour it into the dry ingredients stir well, Now add the nuts and choc buttons mix again and spread it out in to a lined slice tin/tray a small square one if you have it.... the thicker the batter can stay the better for chewiness, Bake for about 15-20 mins the outer edge should feel firm and the center soft, It will firm up a fair bit on cooling also the type of oven you have depends on the end result. You can ice these with a nice chocolate icing too.  Enjoy!  =)

3 Ingredient "Vegan Lemonade Scones"

 

Scones are one of those yummy little snacks that is easy to make and wont break the budget.
What makes these even better is they are vegan and just 3 ingredients, Recipe adapted from Mellywood's Mansion.


Ingredients
3 cups Self Raising Flour Here
1 cup Coconut Cream
1 cup Lemonade/Sprite


Instructions
Preheat oven to 160C, 325F, Gas mark 3 and in a large bowl add sifted flour, Coconut cream and lemonade and stir with a bread and butter knife till all well combined, On a floured surface tip it out and with a rolling pin roll out about an inch thick and using a cutter or a glass start pressing out scones from the dough.
Pop them on to a tray with baking paper leaving a small space between each one and brush each of their tops with a little milk or dairy free butter, Cook for 10-15mins or till the top just start to turn color and the bottoms sound hollow. Serve with jam and coconut cream whipped. Enjoy!  =)

3 Ingredient Vegan Apple "Dump" Cake

Just 3 simple ingredients and you have a delicious dessert, Store a can of pie apple and a vegan cake mix at the back of the pantry and you have it when you need it.

Ingredients
large can of Pie Apples
Vanilla Cake Mix as above (vegan) (A cheap vegan one is home brand vanilla if in Australia)
1/3 cup of melted dairy free Butter
a sprinkle of cinnamon goes really well on top (optional)
sprinkle brown sugar on top (optional)

Instructions
spray crockpot so nothing sticks, Add the apples and sprinkle over cake mix evenly pour the butter over the top as evenly as possible and cook on low till golden or crispy on top and bubbly underneath (can take up to 4hrs.... set and basically forget). You can cook this in the oven, of course, won't need as long just keep an eye on it.  Enjoy!  =)

Vegan Lemon Blueberry Bread

This could be classed as more a cake than a bread, It's very moist from the blueberries and I love the lemon flavor goes very well together.

Ingredients
1-1/2 cups Flour
1 cup brown Sugar
1/3 cup non dairy Butter or vegetable oil
3 Tbsp Lemon juice
2 tsp Bicarb mixed in 1 Tbsp apple cider vinegar
1 tsp Baking Powder
1 tsp Salt
1/2 cup non dairy Milk
1 Tbsp Lemon zest
1/2 cup of  chopped Nuts (I used Macadamias)
1 cup fresh or frozen Blueberries 

Instructions 
Preheat oven 150C or 302°F, In a large bowl add Butter, Sugar, Lemon juice, Bicarb and Vinegar.... mix well
In a separate bowl, Combine flour, Baking powder & Salt and add small amounts alternately of flour mixture and milk to the butter mixture..... Fold in nuts, blueberries and lemon zest.
Pour into a greased and lined loaf pan, Bake for approx 45mins-1 hour when inserting a skewer comes out cleanly.   Enjoy!   =) 

Slow Cooker Vegan Strawberry Rice Pudding

Winter is approaching here in Australia, Time for some comfort food. I love rice pudding, had it a lot as a child and I even loved the canned stuff , I started making my own in a crock pot and It's the only way I do it now.

Ingredients
1+1/2 Cups of Rice  (I used Jasmin, but for creamier rice use basmati)
1/2 Cup Brown sugar  (adjust to taste)
2 Cans Coconut Milk
4 Cup Soy Milk or Almond (any non dairy milk, creamier the better)
1/2 tsp salt
2 tsp Vanilla extract
1 Cup frozen Strawberries or fresh Chopped

Instructions
In a slow cooker on high for 5hrs, add all ingredients except Strawberries, Leave to cook approx 1hr and stir leave again another hour and stir again, After 3hrs add Strawberries and stir every 15-20mins as the rice starts to thicken add a splash more milk (it shouldn't be too runny) also if you like cinnamon add 1/2 tsp here, Cover and turn down to low for 30mins till fully puffed up and cooked. {These times are how long it took my slow cooker....times may vary}  Enjoy!   =)