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How I Make Dairy Free Vegan Coconut Raspberry Pudding in 20 Minutes

How I Make Dairy Free Vegan Coconut Raspberry Pudding in 20 Minutes
Prep
10 min
Cook
10 min
Total
20 min
Serves
3
Calories
250 kcal

Ingredients

  • 1 canFull Fat Organic Coconut Milk
  • 1 1/4 cupsOrganic Fresh OR Organic Frozen Raspberries
  • 1 TbspAgar Agar OR Corn Starch
  • 1 TbspAgave Nectar (Optional)
  • 1 cupFresh Organic Raspberries (for jam)
  • 1 TbspOrganic Coconut Sugar
  • 1 TbspSesame Seeds
  • 1 TbspShredded Desiccated Coconut

Instructions

  1. 1

    Blend raspberries, coconut milk, agar agar (or corn starch), and agave nectar. Cook in a saucepan over medium heat until thickened.

  2. 2

    Pour the mixture into wine glasses or dessert dishes and refrigerate to set.

  3. 3

    Mash fresh raspberries, mix with coconut sugar, and set aside.

  4. 4

    Toast sesame seeds and shredded coconut in a skillet without oil until browned. Set aside.

  5. 5

    Once set, top pudding with mashed raspberry jam, toasted sesame seeds, and coconut. Garnish if desired.

  6. 6

    Serve and enjoy!