This eclair cake used to be one of my favorite desserts growing up! My mom always made it for my friends and I when we had sleepovers. Back in the day, she used to make the crust out of flour and butter. The filling was usually store bough vanilla pudding and topped it with whipped cream and chocolate syrup. All of these ingredients are not included in my diet these days so we found quite challenging to turn this recipe around and make it Nedi approved. We made our own vanilla pudding and used a vegan coconut cool whip that tastes better than the one with dairy! I topped it with Choc Zero sugar-free chocolate syrup and it turned out incredible. A great dessert to serve when you have guests over.
Gluten-Free Eclair Cake
- 4 gluten-free cookies, I used Simple Mills soft baked snickerdoodle
- 2 egg yolks
- 1 can (13.5 oz.) coconut milk
- 1 tbsp arrowroot or tapioca
- 1 tsp vanilla extract
- 1 tbsp Sukrin fiber gold syrup
- 9 oz. So Delicious coconut cool whip
- Choc Zero sugar-free chocolate syrup
- STEP 1. Line a glass baking dish with 4 cookies. You can also use separate glass cups. Either way works!
- STEP 2. In a mixing bowl, whisk the egg yolks, add 3 tablespoons of coconut milk and 1 tablespoon of arrowroot. Mix well and set aside.
- STEP 3. In a small sauce pan, heat the rest of the coconut milk and add in the vanilla extract and fiber syrup. Gradually start to add the egg yolk mixture to the heated coconut milk, stirring constantly until it starts to bubble and thicken. This shouldn’t take longer than a minute. While it is hot, pour over the cookies. Place in the fridge to cool down for an hour.
- STEP 4. Take the coconut cool whip out of the freezer to let it soften a little bit.
- STEP 5. Take out the cookies and pudding mixtures from the fridge. Top with coconut cool whip and drizzle with chocolate syrup.
Tools/Products Used In This Recipe: