Vegan Raspberry Pudding

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!


  1. 200g/7 oz Tofu Silken
  2. 15 oz (423g) One cup of full-fat coconut milk
  3. (123g) Fresh or frozen raspberries
  4. 0.3 cup, or 84 grams True Maple Syrup


  • 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.


  • 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.

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