1 can coconut milk
3 tablespoons coconut yogurt
2 tablespoons maple syrup (or other natural sweetener)
Vegan cookies of your choice (Quantity depends on container you use)
Fruit to taste, cut into pieces: I used strawberries, cherries and 1 medlar
1 glass of orange juice (or other juice)
Keep the coconut can in the refrigerator for at least one night before using it so that the thick part separates from the liquid part. Open the can and take only the thick coconut cream. Whip the cream and add 3 tablespoons coconut yogurt and 2 tablespoons maple syrup. Continue whipping until you get a smooth and thick cream.
You can then serve the vegamisu in single portions in glasses or in one container. Put some cream at the bottom of the container. Quickly dip the cookies one at a time in the juice and arrange them on top of the cream forming a layer. Add the pieces of fruit and then continue alternating the cream with the biscuits and fruit until you have used up all the ingredients. Keep refrigerated until ready to serve.