Vegan Raspberry Pudding
Can we speak about this gorgeous vegan and dairy-free pink raspberry pudding?
It’s also really simple to make—just 4 ingredients and 2 minutes!Although I enjoy creamy sweets, I’m not a fan of condensed milk, heavy whipping cream, or anything like.They include a lot of sugar and fat. So how can one attain a creamy consistency without feeling guilty?
Smooth tofu with creamy coconut! Tofu, indeed. Indeed, it tastes fantastic. Tofu gives a mousse-like texture and is essentially flavorless.
You can use any fruit in place of the raspberry, or even raw cocoa powder if you’re making a chocolate pudding.
The blender is used to make this recipe, which is its best feature!
INGREDIENTS
- 200g/7 oz Tofu Silken
- 15 oz (423g) One cup of full-fat coconut milk
- (123g) Fresh or frozen raspberries
- 0.3 cup, or 84 grams True Maple Syrup
INSTRUCTIONS
- To ensure that the coconut cream and coconut water separate, it is preferable to refrigerate the full-fat coconut milk for at least 4 hours.
- When you’re ready to prepare the pudding, use a can opener to open the upside-down can.
- Scoop out all of the coconut cream and put it to your blender or food processor after pouring out the coconut water (save for a smoothie).
- Silken tofu should first have any extra liquid thrown out before being added to a blender or food processor.
- Blend in the raspberries and maple syrup after that till it becomes creamy and smooth.
- Transfer the raspberry pudding into tiny dishes or containers, then garnish with fruit.
Serve
- Other fantastic toppings include shredded coconut, granola, and seeds!
- Any leftovers can be kept in the fridge for up to five days if they are kept in an airtight container.