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Cocktail cakes
Fruit and vegetables
1
pineapple
slice, chopped into small pieces
½ tbsp
lime juice
4 fresh
mint
leaves, chopped finely, plus 6–8 fresh
mint
leaves whole
½
lime
, zest only, plus 1½ tbsp
lime
juice
Tins, packets and jars
1½ tbsp
coconut cream
1½ tbsp
coconut milk
coffee beans
and gold lustre dust, to decorate
Cooking ingredients
400g/14oz
self-raising flour
½ tsp
baking powder
4 tsp
cornflour
280g/10oz
caster sugar
140g/5oz
vegetable oil
1 tsp fine
sea salt
1 tbsp
desiccated coconut
½ tbsp
sugar
syrup
demerara sugar
, chopped mint leaves and extra lime zest, to decorate
Other
320ml/11fl oz
oat milk
40g/1½ oz agave syrup
4 tbsp white
rum
2 tbsp
pineapple juice
2 tbsp
orange juice
150ml/5½oz oat-based whipping "cream"
maraschino cherries, pineapple wedges and cocktail umbrellas, to decorate
1 tsp instant
coffee
2½ tbsp vegan
coffee liqueur
3 tbsp
vodka
2 tbsp brewed espresso
200ml/7fl oz oat-based whipping "cream"
3 tbsp white
rum
1 tbsp sugar syrup
Back to recipe
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