Ingredients
- 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
- â…“ tza of semi-sweet chocolate chips
Preparation
. 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.
