Vanilla pudding with chocolate and raspberry coating


  • Pudding:
  • 3 tablespoons cornstarch
  • 1 ½ cups of vanilla coconut milk or soy milk
  • ¼ cups of organic cane sugar
  • ¼ cdta. vanilla extract
  • Coverage:
  • 2-8 Tbs. organic cane sugar
  • 1 tbsp cornstarch
  • 2 cups fresh or frozen raspberries
  • ⅓ tza of semi-sweet chocolate chips


. To make Pudding: Mix the cornstarch and 2 tablespoons of water in a small bowl. Transfer to a medium saucepan and whisk in coconut milk, then sugar and vanilla.

. Bring the mixture to a boil over medium heat, whisking constantly. Cook for 2 minutes or until mixture thickens. Remove from heat and cool 10 minutes. Pour 1/2 cup of Pudding into four glass cups. Cool, and then chill in the refrigerator.

. To Make Topping: Combine sugar and cornstarch in a medium saucepan. Beat in 1/3 cup of water. Add the raspberries and let them boil. Simmer over low heat for 1 minute or until mixture thickens. Cool down, then relax.

. Spoon 1/4 cup over each pudding. Sprinkle each serving with chocolate chips.

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