Directions

• Drain the liquid from the coconut cream.
• Combine the coconut cream with 1 tablespoonful of icing sugar and 1/2 teaspoonful of vanilla extract in a mixing bowl with a hand mixer or in a food processor. Add the remaining icing sugar and mix again.
• Refrigerate for 10 to 15 minutes.
• Seal 21 Oreos in a bag and crush with a rolling pin or in a food processor. Place in a large mixing bowl.
• Melt the margarine then stir into the crushed Oreos.
• Transfer into a spring-form pan or cake tin, pressing into the edges. Smooth with a metal spoon and tap on the worktop to make sure there are no air pockets.
• Place in the freezer whilst you prepare the filling.
• Combine the remaining vanilla extract, vegan cream cheese, and sugar with a hand mixer or in a food processor until light and creamy.
• Coarsely chop 10 Oreos and add to the cream cheese mixture.
• Fold in the chilled coconut whip.
• Spread evenly over the frozen Oreo base. Decorate with the remaining Oreos.
• Freeze for about 1 hour, or until set.