Vegan mango and passion fruit millefeuille

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves
Makes 4

Dietary
Vegetarian

By Anna Haugh
  • 4 sheets filo pastry
  • 50ml/2fl oz coconut oil, plus extra for brushing
  • 10g/⅓oz icing sugar, plus extra for dusting
  • 1 tbsp demerara sugar
  • 1 banana, peeled and sliced at an angle

For the coconut cream

  • 200ml/7fl oz coconut cream, refrigerated until cold
  • 1 vanilla pod, seeds only
  • 1½ tbsp maple syrup

For the chocolate sauce

  • 100g/3½oz 70% vegan chocolate, roughly chopped
  • 250ml tin coconut milk
  • 1 tbsp maple syrup
  • 10g kaffir lime leaves

To serve

  • 1 mango, peeled and chopped into cubes
  • 1 passion fruit, seeds only
  • 2 tbsp mint leaves