Vegan almond pudding

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Vegan almond pudding

Name: Vegan almond pudding
Prep time: 30 min
Total time: 30 min
Yield: 8 Porções
Ingredients: 550 ml Almond milk; 1 cup Sugar; 1/2 cup Corn starch; 200 ml Coconut milk; 1 teaspoon Vanilla essence; 1 cup For the syrup: Sugar; 150 ml Coconut milk; 100 g Almonds or walnuts

🇧🇷Brazil

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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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Vegan almond pudding

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