Go Back
Dairy-free vegan coconut raspberry pudding in a glass topped with fresh raspberries and a mint leaf.
Alyssa

Dairy Free Vegan Coconut Raspberry Pudding

A quick and easy dairy-free dessert made with coconut milk, fresh or frozen raspberries, and delicious toppings.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 3 people
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

  • 1 can Full Fat Organic Coconut Milk
  • 1 1/4 cups Organic Fresh OR Organic Frozen Raspberries
  • 1 Tbsp Agar Agar OR Corn Starch
  • 1 Tbsp Agave Nectar (Optional)
  • 1 cup Fresh Organic Raspberries (for jam)
  • 1 Tbsp Organic Coconut Sugar
  • 1 Tbsp Sesame Seeds
  • 1 Tbsp Shredded Desiccated Coconut

Method
 

  1. Blend raspberries, coconut milk, agar agar (or corn starch), and agave nectar. Cook in a saucepan over medium heat until thickened.
    1 can Full Fat Organic Coconut Milk, 1 1/4 cups Organic Fresh OR Organic Frozen Raspberries, 1 Tbsp Agar Agar OR Corn Starch, 1 Tbsp Agave Nectar (Optional)
  2. Pour the mixture into wine glasses or dessert dishes and refrigerate to set.
  3. Mash fresh raspberries, mix with coconut sugar, and set aside.
  4. Toast sesame seeds and shredded coconut in a skillet without oil until browned. Set aside.
  5. Once set, top pudding with mashed raspberry jam, toasted sesame seeds, and coconut. Garnish if desired.
  6. Serve and enjoy!

Notes

This pudding is dairy-free and vegan, making it suitable for many diets.