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Vegan almond pudding
🇧🇷Brazil
•View in original language
(Português)
30 min(s)
8 servings
Kessia Paloma
@kessia.- Ingredients
- Recipe
- Almond milk550 ml
- Sugar1 cup
- Corn starch1/2 cup
- Coconut milk200 ml
- Vanilla essence1 teaspoon
- For the syrup: Sugar1 cup
- Coconut milk150 ml
- Almonds or walnuts100 g
- Place all the pudding ingredients in a pan, with the fire still off, stir all the ingredients well until the cornstarch dissolves (not to clump) after dissolving the cornstarch, turn on the fire and stir without stopping until it thickens and unglues from the bottom of the pan, turn off the fire and transfer the pudding to a greased shape with a thread of olive oil (the oil is to help when unmoulding, put a little, it doesn't taste like) take it to freeze for at least 4 hours.
- After 4 hours, unmold the pudding and prepare the syrup. Start by putting the sugar in a pan, turn on the low heat and stir until the sugar completely melts, add the coconut milk, continue mixing until a homogeneous mixture is obtained, finally add the almonds and stir for another 1 minute and turn off the heat. Put the syrup in the fridge until it cools down. Finally, pour the syrup over the pudding.
- Extra tips: if you want the pudding not to be so white, put a pinch of no turmeric, it doesn't taste like it. If after the syrup is cold it gets a little hard, add coconut milk and mix until it becomes creamy again.
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