Dairy-Free Cream Horns
Indulge in the delicate decadence of Dairy-Free Cream Horns, perfect for anyone seeking a luscious treat without the dairy. These delightful pastries feature flaky, golden dairy-free puff pastry shells wrapped around cream horn molds and filled with a cloud-like coconut whipped cream enhanced with pure vanilla and a hint of powdered sugar. The recipe is a breeze to create, with just 30 minutes of prep time and simple steps that yield stunning results. Ideal for vegans or those with dietary restrictions, this dairy-free dessert is both indulgent and versatile—serve them fresh for a crisp bite or chill for a creamy, cool experience. Whether for a special occasion or as a sweet snack, these Dairy-Free Cream Horns will captivate your taste buds and impress your guests!
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Recipe Information
Ingredients
- 1 package dairy-free puff pastry sheets
- 1 can coconut cream
- 3 tablespoons powdered sugar
- 1 teaspoon pure vanilla extract
- 1 tablespoon flour
- 1 tablespoon coconut oil
- 1 tablespoon water
- 2 tablespoons granulated sugar
Instructions
Preheat your oven to 400°F (200°C).
Chill a mixing bowl in the freezer for later use with the coconut cream.
On a lightly floured surface, roll out the puff pastry sheet to even out the seams.
Cut the pastry sheet into 1-inch wide strips using a sharp knife or pizza cutter.
Lightly grease cream horn molds with coconut oil.
Wrap each pastry strip around the molds, starting at the tip and overlapping slightly. Be sure not to stretch the dough too thin as you wrap.
Mix the water and granulated sugar to form a paste. Brush this mixture over the pastry-wrapped molds to help them achieve a golden color.
Place wrapped molds on a baking sheet lined with parchment paper.
Bake in the preheated oven for 15 minutes or until golden brown.
Remove from the oven and allow to cool for 5 minutes before carefully sliding each shell off their mold.
For the filling, scoop out the solid coconut cream from the can into the chilled mixing bowl. Avoid using the liquid part at the bottom.
Add powdered sugar and vanilla extract to the coconut cream and beat with an electric mixer on medium speed until smooth and fluffy, about 3-5 minutes.
Transfer the coconut whipped cream into a piping bag fitted with a nozzle of your choice.
Pipe the whipped cream into the cooled pastry shells from both ends.
Optionally, dust the filled cream horns with additional powdered sugar before serving.
Serve immediately for best texture, or store in the refrigerator until serving.
Nutrition Facts
Calories |
3776 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 204.2 g | 262% | |
| Saturated Fat | 123.6 g | 618% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1646 mg | 72% | |
| Total Carbohydrate | 466.6 g | 170% | |
| Dietary Fiber | 11.0 g | 39% | |
| Total Sugars | 263.1 g | ||
| Protein | 30.5 g | 61% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 68 mg | 5% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 664 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
