These sugar plums have been a family favorite for years! It was a challenge to modify the recipe as it called for heavy cream, but with the use of coconut cream and just a bit more powdered sugar, it rivals the original!
Author Veg Life Staff
1/4CVegan Buttersuch as Earth Balance
3CVegan Confectioner's Sugar
2Tbl Coconut Cream*see note below about this ingredient
In the bowl of an electric mixer, beat the butter and add the confectioner's sugar slowly. It should resemble a coarse, crumbly mixture.
Add the vanilla and coconut cream (coconut cream is obtained from canned unsweetened coconut milk. Shake the can and then allow the can to sit, undisturbed, for at least an hour. The thick cream will rise to the top, leaving the milk to settle at the bottom. You can then skim the top for the cream. You'll find coconut milk readily available in the asian aisle of your grocery store, or even the baking aisle).
Beat until smooth and creamy.
Using a 1" cookie scoop, drop onto a silpat or parchment lined baking sheet for plain sugar plums as we have here.
**VARIATION** At this point, while the dough is still sticky, you could choose to roll in finely chopped nuts, sugar sprinkles or non-pareils. However it has to be done now before they dry and you should scoop the dough directly into the sugar to roll, as it will still be very sticky.
Allow to air dry for at least an hour. Store at room temperature, covered loosely with parchment until fully set. They will be slightly crusted on the exterior and easy to pick up, but sweet and tender to bite into! Then they can be stored in a covered container.