Vegan Coconut Pudding
Vegan confections are a wonderful way of using plant-based ingredients to create decadent desserts. There is no need for milk, butter, or eggs to make a delicious and luscious dish. Our easy-to-make coconut pudding is a great example of what can be achieved with a few simple ingredients. Most ingredients could already be in your pantry. Ideal for catering to people with dairy or egg allergies, this vegan dessert is also suitable for gluten-free diets.
The rich and creamy pudding is a beautiful way to end a family dinner, and it's easy enough to whip up during a weeknight. Mix before you start cooking your dinner, place in the refrigerator, and serve one hour later sprinkled with toasted coconut on top. Great as a make-ahead dessert, the longer it sits the better the texture, so you could make it the day before, cover it tightly with plastic wrap, and serve the day after.
Coconut milk is a great pantry staple and could be used for other dishes like curries, rice, or cakes. Having a can of two at all times can help you whip up some delicious recipes at the last minute. This easy pudding can be served with any fresh fruit of your liking and even some chocolate shavings or cacao nibs.
Ingredients
- 1 1/2 cups coconut milk
- 2/3 cup powdered sugar
- 1/3 cup cornstarch
- 1 teaspoon vanilla
- 3/4 cup toasted coconut flakes
- 1 medium mango ripe; peeled and sliced
- 8 mint leaves