Vegan kids are delighted with the delicious substitutions that can be made with plant based products to create pastries, cookies, puddings, and cakes. Vegan desserts are made without any animal products and are perfect for kids with allergies or those needing to eliminate cholesterol from their diet. Often kids with allergies also need to be gluten-free, and desserts can be made by substituting an organic gluten-free all purpose flour and xanthan gum, which is a thickener, in the recipe. Organic extra-virgin coconut oil is a saturated fat that is very healthful, rich in antiviral, antibacterial, and antioxidant properties. It works well in frostings and pastry crusts and can be used as a replacement for butter. Milk in recipes can be substituted with organic almond milk, organic rice milk, or organic soy milk, with added vitamins, low calories, and no cholesterol. Kids need to check the labels to get organic, which means grown with no poisons and no GMOs. Organic coconut milk is decadently thick and creamy and is a fabulous substitute for heavy cream. When chilled, coconut cream, as well as cashew cream, makes yummy whipped cream and ice cream. Arrowroot starch is a fine powder made from the rootstalks of a tropical tuber and is a great alternative thickener to cornstarch. Kids can replace eggs in a recipe by mixing 1 tsp arrowroot with 1 tbsp water. For sweetener substitutes, organic cane sugar can be mixed with organic agave syrup and/or organic maple syrup to cut down on the amount of sugar in the diet. Vegan desserts are naturally lighter and less fattening than traditional baked goods and are kinder to the environment.