Over a low stove, in a small pan, melt the vegan butter.
Take off heat and add coconut milk & vanilla extract. Stir together.
In a mixing bowl, combine wet ingredients with package contents.
Place in greased mini-loaf baking pan. (A bread pan with 8 mini-loaves or more is ideal)
Bake in 350˚ oven (preheated) for 20-25 minutes. You want them still gooey inside (no eggs so totally safe 🙂 They should still be a bit soft on top when you take them out (the texture of pudding)
Remove from oven & let cool completely. Refrigerate for a half hour or so.
Slice mini-loaves in half horizontally, flip the top over so cut side is up.
Put a generous amount of Coconut Cream Filling on top of each halved loaf. Serve immediately for gooey goodness.
TOP WITH COCONUT CREAM FILLING, EAT, ENJOY & FEEL 8 YEARS OLD AGAIN!
You can refrigerate these and eat later. They are delicious that way but always a bit firmer - they are never as creamy as when you first put them together.
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