A beautifully vibrant dessert that’s really easy to make and using healthier ingredients. This vegan raspberry pudding is the perfect dessert when you’re craving something light, creamy and fruity.
Spring is almost here and I couldn’t be more excited! I’ve always been an autumn/winter person, but this winter was different for me. The shorter, colder days really affected me this time around, not sure why. As a result I am glad to see the back of it for now. My body and mind is yearning for longer, brighter and warmer days.
I’m also excited to start making more spring/summer recipes. Lighter chilled treats with brighter colours and fruity notes.
This vegan raspberry pudding would be perfect for this Mother’s Day. It’s made using healthier ingredients like tofu and raspberries. It also happens to be vegan, gluten-free and nut-free too.
It’s also super easy to make – all you need to do is blend all the ingredients together, heat in a pan then leave to set. You can make an optional 2 ingredient raspberry coulis, which is basically raspberries mashed up in a bowl with some maple syrup. This will add to the raspberry flavour making it more tangy, sweet and fruity.
The best thing about this pudding is that you only need 5 main ingredients!
What you need to make this healthier vegan raspberry pudding:
Coconut cream – This makes the pudding super creamy. I’m only using the solid part of the coconut cream – the part that settles at the top of a can of full fat coconut milk that’s been chilled overnight in the fridge.
Tofu – Silken tofu works best as it doesn’t have a strong flavour, so you won’t be able to taste it. It also adds to the creamy texture and makes it lighter than using coconut milk/cream alone.
Raspberries – you can use fresh or frozen. However, fresh raspberries are easier to mash when making the raspberry coulis layer.
Maple syrup – to sweeten as well as break through the tanginess of the raspberries. You can use other liquid sweeteners like honey, agave, rice syrup, etc.
Cornflour – This will help thicken the pudding up and give it more body. Arrowroot powder will also work.
Vanilla & salt – these are optional, but recommend as they will enhance all the flavours.
This vegan raspberry pudding is:
- Made using healthier ingredients
- Really easy to make
- Vegan
- Gluten-free
- Dairy-free
- Nut-free
- Egg-free
- Delicious & light
- Fruity and sweet
- You only need 5 easy to find ingredients
Vegan Raspberry Pudding
Ingredients
- 150g silken tofu
- 150g full fat coconut milk cream only*
- 100g raspberries fresh or frozen
- 2 tbsp maple syrup
- 2 tbsp cornflour
- 1 tsp vanilla extract
- A pinch of salt
For the raspberry coulis
- 150g raspberries fresh
- 1 tbsp maple syrup
Instructions
- Add the coconut cream, tofu, raspberries, maple syrup, cornflour, vanilla and salt to a blender/food processor and blend until smooth.
- Pour into a saucepan and cook over a medium heat until it starts to bubble, then remove from the heat and allow to cool slightly.
- In the meantime make the raspberry coulis by mashing the raspberries and 1 tbsp of maple syrup in a bowl. Spoon into 4 dessert glasses.
- Divide the pudding mixture between the 4 glasses, then refrigerate until set (at least 4 hours or overnight).
- Decorate with more raspberries, pomegranate and nuts/seeds.
Notes
Nutrition
What could be subbed for the tofu?
Hi Sara 🙂 you can use more coconut milk (again solid part only). Let me know if you try it 🙂
What can be subbed for the cornflour in the US?
Hi Patti 🙂 I believe it’s called corn starch in the US. Otherwise arrowroot powder will also work 🙂
Can I make it in advance please.❤️
Hi Tina 🙂 Yes you can! It keeps in the fridge for up to 3 days.