Serves 6

NOTE: I have labelled this vegan because I want you guys to be able to easily find this recipe if you're searching "vegan" recipes on my blog. You will see that you can easily use coconut oil in place of ghee -- up to you!

*I prefer the richness of ghee for this recipe but if you want this to be vegan then use coconut oil.

**I used Cha's Organic full fat coconut milk. The cream separates very easily from the liquid making it easy to scoop it out without the need for refrigerating it.The cream should be nice and thick. If it's not thick, use less veggie stock as you don't want the topping to be too liquidy.