Tropical Vegan Pudding

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easy and delicious vegan pudding

3 cups white rice very well cooked
1 Tbsp. cornstarch
1/2 sliced raw almonds
1 cup coconut milk
1/2 cup coconut flakes
4 Tbsp. of brown sugar or agave nectar
Pinch of salt
3/4 cup soy milk or any milk alternative of your choice
1 cup crushed pineapple

Note- You can also make this pudding using brown rice. Proceed the same way.

Put the rice in a pot with the coconut milk, the almonds and the cornstarch and cook, stirring for about 10 minutes, till the cornstarch it cooked.
Drop this mixture into a blender and add the rest of the ingredients. Process till smooth. Scoop into a container that can go into the refrigerator. Refrigerate till it sets.


Variations:

1- You can layer your pudding with crushed pineapple as you scoop it into the container where you will refrigerate it.
2- You can layer it and top it with toasted coconut flakes.
3- You can layer it with homemade or commercial vegan vanilla ice cream.

Enjoy!



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2 comments:

Kimmy theVegan said...

This pudding sounds great! Thanks for sharing it over at Healthy Vegan Fridays =)
I have Pinned your recipe to our Pinterest Board.

Craftybegonia said...

Thank you so much +Kimmy the Vegan! It is also delicious as a suffing for cookie sandwiches!