105min 4 ppl
Vegan Knickerbocker Glory
50 minutes
4 people
Medium31–60 min or 7–12 steps
50 min · 9 steps
Medium: 31–60 min or 7–12 steps
680 kcalper person
Protein 7g
Carbs 74g
Fats 42g
About this dish
Layered with coconut whipped cream, homemade raspberry coulis, and a dark chocolate fudge sauce, this plant-based sundae rivals the classic by leaning into bold, from-scratch components rather than relying on store-bought substitutes.
Allergy Info
Gluten, Sulphites, Tree Nuts
Diet Info
Vegan
Ingredients
Fresh Produce
- Fresh raspberries300 g
- Lemon juice1 tbsp
- Fresh strawberrieshulled and quartered200 g
- Ripe bananaspeeled and sliced into rounds2
- Fresh mangocut into small cubes80 g
Dairy & Eggs
- Vegan vanilla ice cream (coconut or cashew-based)500 ml
Tins & Jars
- Full-fat coconut creamrefrigerated overnight, solid cream only2 x 400ml cans
- Full-fat coconut milk120 ml
- Golden syrup2 tbsp
- Maraschino or glacé cherriesto finish4
Dried Goods
- Icing sugar3 tbsp
- Caster sugar2 tbsp
- Dark chocolate (70% cocoa, dairy-free)finely chopped200 g
- Toasted flaked almonds4 tbsp
- Wafer fans or vegan wafer rollsto serve4
Spices & Seasonings
- Vanilla extract1 tsp
- Fine sea salt1 pinch
Utensils
- Large mixing bowl
- Hand mixer
- Small saucepan
- Heatproof bowl
- Fine-mesh sieve
- Tall sundae glasses (x4)
- Spatula
- Ice cream scoop
- Sifter
Method
1
Open the chilled coconut cream cans without shaking and scoop only the solid cream into a large bowl, discarding or reserving the liquid for another use. Sift in the icing sugar and add the vanilla extract. Hull and quarter the strawberries, slice the bananas into rounds, cut the mango into small cubes, and finely chop the dark chocolate. Measure out all remaining ingredients before beginning to cook.
Approx. 15 minutes
2
Refrigerate the bowl of solid coconut cream for 30 minutes to firm it further.
Approx. 30 minutes
3
Combine the raspberries, caster sugar, and lemon juice in a small saucepan over medium heat. Cook for 8–10 minutes, stirring occasionally, until the berries have completely broken down and the mixture coats the back of a spoon. Press through a fine-mesh sieve, discard the seeds, and leave the coulis to cool completely.
Approx. 10 minutes
4
Place the chopped dark chocolate, coconut milk, golden syrup, and sea salt in a heatproof bowl set over a saucepan of barely simmering water, ensuring the bowl does not touch the water. Stir gently for 4–5 minutes until the chocolate is fully melted and the sauce is glossy and smooth, then remove from the heat and allow to cool to a pourable consistency.
Approx. 5 minutes
5
Using a hand mixer on high speed, whip the chilled coconut cream for 3–4 minutes until it holds stiff, cloud-like peaks. Keep refrigerated until assembly.
Approx. 4 minutes
6
To assemble, spoon 2 tablespoons of raspberry coulis into the base of each tall sundae glass. Add a layer of sliced banana, then one scoop of vegan vanilla ice cream.
Approx. 3 minutes
7
Drizzle 2 tablespoons of chocolate fudge sauce over the ice cream, then add a layer of strawberries and mango.
Approx. 2 minutes
8
Add a second scoop of ice cream, spoon over more raspberry coulis, and pile a generous cloud of coconut whipped cream on top.
Approx. 2 minutes
9
Finish each glass with a scatter of toasted flaked almonds, a glacé cherry, and a wafer fan. Serve immediately.
Approx. 2 minutes
