Patriotic Coconut Cream Pudding Cups

Celebrate with this festive Vegan treat!

Created by: Margaret Chapman, The Plant Philosophy

Prep: 10 minutesCook: 8 minutesTotal: 18 minutes

Ingredients

  • 1 can Simple Truth™ Coconut Milk (can substitute for any non-dairy milk in place of coconut milk)
  • 1/4 cup corn starch
  • 3 tablespoons maple syrup
  • 1/2 teaspoon vanilla extract, optional
  • 1 1/2 cups strawberries
  • 1 1/2 cups blueberries
  • 1/8 cup Simple Truth™ Slivered Almonds, crushed

Directions

  • Pour your coconut milk into a small pot over medium heat.
  • Measure and whisk in your cornstarch until dissolved. Add in your sweetener of choice, plus vanilla extract and continue whisking.
  • Bring the liquid to a medium simmer, whisking for 4-6 minutes. Once the liquid begins to boil it will instantly thicken up.
  • Turn the heat off and remove from the stove once it thickens up, continue whisking to keep it smooth.
  • Transfer to a bowl and cover, chilling overnight or at least 4 hours.
  • The mixture will firm up even more, to make it the perfect pudding consistency, transfer to a blender or food processor and pulse until light and fluffy. Feel free to add a tablespoon of non-dairy milk if you would like a thinner consistency (adding more will bring it back to an almost liquid).
  • Wash and cut your strawberries. Grab two pint-sized Mason jars and begin to layer each ingredient.
  • Top with an extra dollop of pudding, plus a sprinkle of crushed slivered almonds.
  • Serve chilled or seal with a lid and chill for up to 4 days.

Recipe Information

Ingredients

  • 1 can Simple Truth™ Coconut Milk (can substitute for any non-dairy milk in place of coconut milk)
  • 1/4 cup corn starch
  • 3 tablespoons maple syrup
  • 1/2 teaspoon vanilla extract, optional
  • 1 1/2 cups strawberries
  • 1 1/2 cups blueberries
  • 1/8 cup Simple Truth™ Slivered Almonds, crushed

Directions

  • Pour your coconut milk into a small pot over medium heat.
  • Measure and whisk in your cornstarch until dissolved. Add in your sweetener of choice, plus vanilla extract and continue whisking.
  • Bring the liquid to a medium simmer, whisking for 4-6 minutes. Once the liquid begins to boil it will instantly thicken up.
  • Turn the heat off and remove from the stove once it thickens up, continue whisking to keep it smooth.
  • Transfer to a bowl and cover, chilling overnight or at least 4 hours.
  • The mixture will firm up even more, to make it the perfect pudding consistency, transfer to a blender or food processor and pulse until light and fluffy. Feel free to add a tablespoon of non-dairy milk if you would like a thinner consistency (adding more will bring it back to an almost liquid).
  • Wash and cut your strawberries. Grab two pint-sized Mason jars and begin to layer each ingredient.
  • Top with an extra dollop of pudding, plus a sprinkle of crushed slivered almonds.
  • Serve chilled or seal with a lid and chill for up to 4 days.