Pandan Kaya Swiss Roll

Soft pandan cake, covered with kaya and coconut, rolled into a beautiful swiss roll. This is just about the softest cake you’ll ever find. 

I’m obsessed with swiss rolls at the moment. Not just obsessed with making them, but also obsessed with eating them. Okay, honestly it’s mostly about the eating but let’s pretend I’m interested in making them too. Lol. They’re just SO good. Really. The first swiss rolls I shared with you guys was this vanilla swiss roll stuffed with whipped cream. I love love love whipped cream. My bf went crazy over the vanilla rolls too. However, as some you might know, my dad’s gf does not eat dairy. Therefor, I wanted to make a dairy-free swiss roll for her. The result? This pandan swiss roll with kaya (coconut jam) and grated coconut instead of whipped cream. It’s amazing. You will not miss the dairy. Read more

Vegan Blueberry Pancakes

Thick, fluffy pancakes stuffed with warm plump blueberries. Egg-free and no dairy. Suitable for vegans. Serve with plenty of maple syrup.


Pancakes time!!! Who doesn’t love pancakes? I do. Except for the “healthy” banana egg pancakes. Have any of you tried it before? I’ve tried several times AND with all kinds of adaptations to the recipe, but it never tastes good. It’s just too banana-y and egg-y (which is kind of obvious seen the ingredients lol) for me. Super healthy’s just not my thing. Guess I’ll just live with the carbs and run an extra mile. Psssh… who am I kidding? I’ll just live with the carbs, period. Lol. Read more

Blueberry Spice Baked Oats

Forget your standard morning oatmeal and head right over to the baked side. These blueberry spice baked oats are easy to make and taste like (a healthy) dessert for breakfast.


Sorry guys, I’m not over my blueberry addiction yet. They’re just too freaking delicious. I combined my addiction with a healthy recipe for a change though. In addition, it’s a recipe for two people! Recipes for two are perfect for my household. No waste but still super delicious. Today’s baked oats are full of blueberries and so fragrant from the spices. I love spices. And did I tell you this recipe is glutenfree, lactosefree, nutfree ánd free of refined sugar. I wasn’t even aiming for that, but I take no (healthy) bonuses for granted. Total damage? 171 kcal. Best.breakfast.ever. You’re welcome 😉

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VEGAN Coconut Cheesecake

Delicious soft mock coconut cheesecake. This VEGAN coconut cake has a creamy texture like real cheesecake and is full of coconut flavor.


Last weekend I enjoyed the gorgeous weather in The Netherlands with a couple of my friends. For one day, we were the country with the highest temperature in Europe! We had more heat than Spain. Can you believe it? I still can’t. Everyone had to load up on sunscreen. Including us. Although I hate that sticky sunscreen-feel, I’d choose it any day over risking skin cancer. Anyway, me and my friends had a simple lunch, strolled around Amersfoort on my high heels (=_=) and -ofcourse- we didn’t skip the ice cream (⇒ yoghurt!). It was lovely. What were you guys up to?

In addition to enjoying the weather, I also made this delicious mock cheesecake last weekend for my dad’s girlfriend. Now, I already have a few real cheesecake recipes in my index, but as my dad’s gf doesn’t eat dairy, I had to run tests for a vegan style cheesecake. I wanted to re-create that creamy soft cheesecake texture without cream cheese or whipping cream. And my efforts paid off: By mixing two secret ingredients (okay, not that secret as I’m sharing it today…), I turned two cans of coconut milk into a creamy but firm cheesecake. Just like real no-bake cheesecakes. This cheesecake is so creamy, sweet and full of coconut flavor. You won’t even miss the cream cheese. And did I mention, there’s toasted coconut involved too?



For this cheesecake, I went for a mildly sweet cheesecake base made of digestive biscuits (or graham crackers). My go-to cheesecake base is made from Oreos, but I felt like Oreos would overpower the coconut flavor too much. The cheesecake base is super simple to make. Generally, you just need some kind of biscuit/cookie, sugar and butter for cheesecake bases. In this case I used digestive biscuit and margarine (imitation butter) instead of butter to keep this recipe dairy-free (vegan). If you don’t “have” to make this cake vegan, you can easily substitute the latter with butter. Don’t use coconut fat though, because coconut fat melts too fast at room temperature, which means the base won’t be firm enough.

To make the cheesecake mixture, I used two cans of coconut milk. I used full fat coconut milk for extra creaminess, but I won’t haunt you if you opt for low fat coconut milk. Promise 😉 To create a cheesecake texture, I used agar-agar and corn starch. Yes, a combination. During testing, I found that using just agar-agar to firm up the mixture, resulted in a firm, but jello-like texture. Because real cheesecake is soft and creamy (ohyeahh!), I added corn starch to soften the jello texture. Results? Creamy and soft but firm coconut mock cheesecake. Exactly like it’s supposed to be. And 100% suitable for vegans!



Vegan Coconut Cheesecake
Serves 12
Delicious soft mock coconut cheesecake. This VEGAN coconut cake has a creamy texture like real cheesecake.
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Prep Time
10 min
Total Time
4 hr 10 min
Prep Time
10 min
Total Time
4 hr 10 min
  1. 150 g digestive biscuits
  2. 75 g margarine*
  3. 35 g brown sugar
  4. 800 mL coconut milk**
  5. 250 g granulated sugar
  6. 50 g corn starch
  7. 10 g agar-agar powder
  8. toasted coconut, for decorating (optional)
  1. Line a 22 cm cheesecake pan with baking paper. Set aside.
  2. In a zip-loc, smash the digestive biscuits to fine crumbs.
  3. In a bowl, mix the crumbs, brown sugar and margarine until evenly mixed.
  4. Transfer the crumb mixture to the cheesecake pan and press the mixture in the bottom of the pan. Let the base set in the fridge.
  5. In a medium pan, mix the coconut milk, sugar, corn starch and agar-agar until mixed evenly.
  6. Place the mixture on medium-high heat and bring to a boil while stirring constantly. The mixture has to boil in order to dissolve the agar-agar. Keep stirring to prevent lumps.
  7. Remove the pan from the heat and keep stirring to let the mixture cool slightly.
  8. Pour the mixture on top of the biscuit base. Shake the pan lightly to even out the coconut mixture.
  9. Top the cake with toasted coconut.
  10. Let the cake set for 4 hours in the fridge or until completely firm.
  1. *you can use butter if you don't eat vegan
  2. **I used full fat. You can use low fat, but the cheesecake will be less creamy.
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