Use leftover cakes to make this amazing pineapple condensed milk dessert!

Ok, if you ask me what type of food I really miss, I'd say there are quite a few but amongst the top 3, is a dessert that we always had during New Year Eve or Easter back in Brazil and it is called Pave, which is made from layers of a heavenly vanilla pastry cream, pineapples and either lady's finger cookies or, in this case, leftover cakes or panettone and let me tell you, this dessert is so comforting, so delicious, so family pleasing that it feels like a hug in a bowl. Watch the video and see for yourself, how divine and easy to make this dessert is!

INGREDIENTS:
4 cups of panettone cut into bite-size pieces
One large can of pineapples and its juice

• For the pastry cream:
One cup of vegan, sweetened condensed milk
700 of vegan milk of your choice
1 teaspoon vanilla essence
1/3 cup of thick coconut cream
3 tablespoons of vegan butter
3 tablespoons of cornstarch

METHOD:
In a medium pot at all the ingredients for the pastry cream, stir until all is incorporated, then turn on the heat to medium low and stir it continuously with the help of a whisk until the cream becomes thick and creamy
Cover the cream with a clingfilm, making sure that the film is touching the surface of the cream, then put it in the fridge for at least six hours
Once the cream is cold enough, transfer it to a mixer and mix for three minutes at medium speed
Cut the pineapples into small bite-size pieces and put them in a plate, and add the pineapple juice to another plate
Now to assemble the dessert, we are going to add a little bit of the cream to the bottom of a dish, then we are going to dip each piece of the panettone into the pineapple juice and place them in the dish on top of the cream until the cream is totally covered with a panettone pieces
Now we are going to distribute the pineapple on top of the panettone and finish the dessert by adding the remainder of the cream on the top of the pineapples
Cover the desert with a cling film, put it in the fridge and allow it to cool for at least three hours, but better overnight, then it’s ready to serve.

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