4th of July Vegan  Vanilla Pudding  with Berries


4 servings


2 hrs 15 mins


Full Fat Coconut Milk

Unsweetened Almond Milk

Maple Syrup

Corn Starch

Vanilla Extract

Strawberries & Blueberries


Step 1

Add  almond milk and corn starch to a small bowl. Whisk together until combined. Set aside.

Step 2

Heat coconut milk over medium-low heat, melting and whisking to combine. Add maple syrup, and salt. Whisk together to combine.

Step 3

When coconut milk begins to steam add the almond milk and corn starch to the pan, whisk constantly to avoid lumps.

Step 4

Pour into ramekins. Refrigerate for 1 1/2-2 hrs or until pudding is firm and completely cool.

Step 5

While pudding cools, slice strawberries into thin strips.

Step 6

When pudding is cool, arrange berries on top in a star pattern. Serve and enjoy!

4th of July Vegan Pudding & Berries

Vegan Matcha Muffins! Enjoy for breakfast or a special snack!

Hi! I'm Alison!

I'm a plant-based vegan married to a meat eater with two picky kids. I use whole food plant-based ingredients to create a delicious compromise in the kitchen.