Whisky Tablet


Whisky Tablet

  • Prep Time 5m
  • Cook Time 35m
  • Servings 40


  •  125 g vegan butter, plus extra to grease the tin
  •  1 kg golden caster sugar
  •  400 ml coconut milk
  •  250 ml coconut cream
  •  1 tsp vanilla extract
  •  60 ml vegan whisky


  • Grease a 9-inch-square baking tin with the vegan butter and set aside.
  • Cook the sugar, the coconut milk, and the coconut cream in a large cooking pot over low heat, stirring occasionally, until the sugar has dissolved. Add the butter  and stir until melted.
  • Increase the heat to medium-high and bring the mixture to a boil. Stir frequently with a wooden spoon until an inserted cooking thermometer reads 120°C.
  • Remove from the heat and add the vanilla extract and the whisky.
  • Using an electric whisk, beat in the pot until thick (about 5 minutes). Pour into the greased tin, and set aside to cool.
  • After 10 to 15 minutes, score the tablet into 1-inch squares.
  • Let set for 2 to 3 hours, cut, then serve or store in an airtight container in a cool, dry place.

Recipe Adapted From Vegan Lass