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–+ servings

Vegan Raspberry Pudding

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.
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Prep Time 10 minutes
Cook Time 5 minutes
Chill time 4 hours
Course Dessert
Servings 4
Calories 184 kcal

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

* Refrigerate 1 can of full fat coconut milk overnight, then remove the solid part on top and discard the water. One can should give you 150g of the solid part of the cream.

Nutrition

Calories: 184kcalCarbohydrates: 24gProtein: 3gFat: 9gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 9mgPotassium: 279mgFiber: 4gSugar: 12gVitamin A: 21IUVitamin C: 17mgCalcium: 51mgIron: 2mg
Keyword 5-ingredients, dairy-free dessert, easy dessert, gluten-free dessert, healthy dessert, pudding, raspberries, tofu, vegan dessert, vegan recipes
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