Tasty Summer Dessert Ideas

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Looking for delicious vegan treats to take to your next picnic or barbecue? Both of the outstanding recipes below have been field-tested by PETA staff and are sure to be a hit during any season!

Coconut Heaven Cupcakes
Cupcakes:
1 cup all-purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 cup canola oil
1 cup coconut milk (we use light coconut milk)
2/3 cup sugar
1 tsp. vanilla extract
1 cup unsweetened shredded coconut

Frosting:
1/4 cup nonhydrogenated margarine at room temperature
1/4 cup coconut milk
1 tsp. vanilla extract
2 cups icing sugar, sifted
1 cup unsweetened coconut

Cupcakes:
• Preheat the oven to 350°F. Line a 12-muffin tin with paper liners and set aside.
• Sift together the flour, baking powder, and baking soda.
• In a separate bowl, combine the oil, coconut milk, sugar, and vanilla.
• Pour the dry ingredients into the wet ingredients and mix until smooth.
• Fold in the unsweetened coconut.
• Fill each muffin tin about two-thirds full.
• Bake for 20 to 22 minutes. The cupcakes should be slightly browned around the edges and spring back when touched. Remove them from the muffin tin and place on a cooling rack.
• Frost the cupcakes once they have completely cooled. You can sprinkle a little more unsweetened coconut on top, if you like, or put a berry on them for a little color.

Frosting:
• Cream the margarine until light and fluffy.
• Add the coconut milk and vanilla and combine.
• Add the sifted icing sugar and mix until smooth (use an electric mixer unless you're a masochist).
• Add the unsweetened coconut and combine.
• Refrigerate until ready to use.

Summer Fruit Tart
Crust:
2 cups crushed vegan cinnamon cookies (such as Trader Joe's Cinnamon Schoolbook Cookies) or graham crackers
1/2 (fairly large) banana
1 tsp. cinnamon
1 Tbsp. molasses
1 1/2 tsp. fresh shredded ginger or 1/4 tsp. ground ginger (optional)

Filling:
1 banana
1 tsp. cinnamon
1-2 Tbsp. brown sugar

Topping:
Sliced fresh tropical fruit (such as 3 kiwi fruits and a handful of kumquat and mixed berries)

Crust:
• Crush the vegan cinnamon cookies (use a food processor or seal the cookies inside two zip-close bags and crush with a rolling pin).
• Blend the banana, cinnamon, molasses, and ginger (if you want a little extra kick) until smooth.*
• Slowly add in the cookie crumbs until evenly mixed throughout (should be just enough to moisten the crumbs).
• Press the crust mixture into a 9-inch to 10-inch pie pan or plate.

*These directions are for a moister, chewier crust. If you prefer a crunchy, crumbly crust, use a whole banana and bake the finished crust for 10 minutes in an oven preheated to 350°F (be sure to do this before you add the filling).

Filling:
• Blend the banana, cinnamon, and brown sugar (to taste). Tip: If you would like the filling to be a little thicker, add a pinch or two of cornstarch (but keep in mind that the filling will get a little thicker on its own just by chilling in the fridge).
• Spread the mixture evenly on top of the crust, leaving about a 1/2-inch margin of crust around the edge of the dish.
Topping:
• Arrange the sliced kiwifruit and berries on top of the filling.
• Sprinkle the tart with kumquat juice (or try citrus or pineapple juice) and serve at room temperature or chilled. Enjoy!