I did soooooo much research and tested and adapted so many times this week y’all! But I’m so super proud of this recipe! And I think you’ll be delighted at the ease and the luxurious results! I had to make it pink for Valentine’s Day…because why not?!

Be sure to watch my video for more tips and fun!

Ingredients:

• 1 1/2 cup oat milk
• 1 cup coconut cream (the thick stuff on top of a can of coconut milk)
• 1/3 cup maple syrup
• 3 tbsp cornstarch
• 1 tsp vanilla
• 1 tbsp pink pitaya powder
• Puff pastry
• Powdered sugar for decoration (optional)

Directions:

1. In a sauce pan on the stove, whisk together everything but the puff pastry. Bring to a simmer while whisking for about 5-10 minutes until thickened.
2. Take off the heat and pour into a shallow dish, cover with cling wrap and chill.
3. While that’s chilling, preheat oven to 400°F. Roll the puff pastry sheet so it is rectangle and then cut in half long ways.
4. Place pieces on a parchment paper lined cookie sheet. Add more parchment paper on top and another baking sheet on top of that.
5. Bake for 15 minutes and then take off the top layers and bake for another 5 until browned.
6. Once puff pastry has cooled, cut into three equal rectangles for each piece.
7. Assemble Mille-Feuille and dust with powdered sugar.
8. Enjoy!