Introduction: Vegan Pumpkin Pudding With Coconut Milk - Halloween Edition -
I have been making non-dairy, non-egg recipes for my allergic son for nearly a decade. This is one of my easiest yet tastiest recipe. I use coconut milk and almond milk instead of dairy products, along with agar powder and cornstarch to make a smooth pudding texture. I decorated this delicious pumpkin pudding with chocolate spider webs! Let's enjoy Halloween with this vegan pumpkin pudding! It is fun to make this dessert with your family too. Please try it!
Step 1: Set Tools
TOOLS YOU NEED:
1 medium pot
4 dessert bowls or glasses
Measuring cups and spoons
Step 2: Measure Ingredients
2 cups almond milk (2 one-cup sections)
1/2 cup pumpkin paste
1/3 cup coconut milk
1/3 cup sugar
2 tablespoons corn starch
1 teaspoon agar powder
1/4 teaspoon pumpkin spice
Step 3: Add These Ingredients Into a Pot
In a medium pan, add pumpkin paste, sugar, corn starch, agar powder and 1 cup of almond milk.
Step 4: Mix Well
Mix well until the powder dissolves completely.
Step 5: Heat
Heat the pan over medium heat constantly stirring with a spatula.
Step 6: Cook
As the mixture cooks, it starts thickening like custard cream. Cook it for about 5 minutes, then turn off the heat
Step 7: Add Remaining Ingredients Into the Pot
Add remaining ingredients( 1/3 coconut milk, 1 cup of almond milk, and 1/4 pumpkin spice.)
Step 8: Mix Well
☆You can sieve if you want smoother texture
Step 9: Divide
Divide the mixture into dessert bowls or glasses
Step 10: Chill
Cover with plastic wrap and chill in the fridge for 30 to 45 minutes.
Step 11: Prepare Decorations
pumpkin pudding ( refrigerated for 30 to 45 minutes)
microwave safe bowl
1/3 cup chocolates chips
1 tbsp almond milk
Step 12: Make Chocolate Sauce
Microwave chocolate and milk in a microwave safe bowl until melted and mix well.
Put into a piping bag.
Step 13: Decorate
Draw spider webs with chocolate sauce
Step 14: Garnish
Garnish with diced persimmon, pumpkin seeds and mint leaves.
Step 15: Enjoy!
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