Coconut and almond pudding

This is a perfect dessert to impress someone after a full course meal. I say that because apparently it looks like a heavy, greasy, sweet way to end a meal but it is not. The fruits with the chocolate give a fresh, sweet touch to the dish and the coconut and almond pudding give the right jelly consistency. I was inspired by  Sketch free vegan eating with their recipe of sweet cinnamon panna cotta. I did not follow their recipe 100% because I found that the amount of coconut would give a undesired greasy texture. Instead, I used almond milk and dashed coconut with a hint of cinnamon and some sugar. This is a really easy recipe and as you can see from the photo, it can impress your guests.

Ingredients:

  • 1 cup of almond milk
  • 1/2 cup of dashed coconut of coconut flour
  • 2 tsp of cinnamon
  • 1/4 cup of sugar
  • 2 tbsp agar flakes
  • Strawberries and cranberries
  • Chocolate to melt

 

Procedure:

In a sauce pan, mix the almond milk, the coconut, the cinnamon, the sugar and the agar flakes. Bring it to boil until it has dissolved (around 15-20min, it depends on the size of the flakes). Then place the liquid in a recipient to cold down and become jelly. For decoration, melt the chocolate and pour it on top of the fruits and the pudding as in the photo.

Perhaps people find that the dessert is not sweet enough. The amount of sugar described above just gives the dessert a small hint of sweetness. If you desire a sweeter one, just double the amount of sugar.

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