Coconut Pudding Pudding

Name: Coconut Pudding Pudding
Total time: 10 min
Yield: 1
Cuisine: Chinese
Ingredients: 25g Arrowroot; 150g Soy milk; 100g Coconut milk; 30g Maple sugar; 1 tsp Vanilla extract; Appropriate amount of blueberries (optional)

by Joanne loves vegetarian food

5.0 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

1

Vegan Pudding Pudding. Does not contain custard and sugar. Canadian sugar maple sap contains extremely high sugar content. It is used to make maple syrup. This maple syrup is as sweet as honey, has a unique flavor, and is rich in minerals. It is a pure natural nutritional product and can be used for sweetening. Flavoring agent, instead of sugar.

Ingredients

25g Arrowroot
150g Soy Milk
100g Coconut Milk
30g Maple Sugar
1 tsp Vanilla Extract
Appropriate Amount Of Blueberries (optional)

Coconut Pudding Pudding

1. 1 packet of 25 grams arrowroot powder, 150 grams of soy milk, 100 grams of coconut milk, 30 grams of maple syrup, 1 teaspoon of vanilla extract, appropriate amount of blueberries (optional or not)

2. Pour the arrowroot powder into the pot, add a little soy milk, and mix well with the arrowroot powder until the arrowroot powder is completely dissolved in the soy milk, then pour the remaining soy milk into the pot

3. Then add coconut milk, maple syrup, vanilla extract, mix all the ingredients well

4. Turn on the medium heat and bring the mixed liquid in the pot to a boil and turn to low heat. Starting from the fire, keep stirring until the liquid becomes thick, then turn off the heat, then pour it into a cup to let cool, and put it in the refrigerator for 40 minutes

5. Blueberries + a little maple syrup + a little water in a blender to make a thicker blueberry juice, pour it on top of the pudding

Tips:
The blueberry juice can be replaced with your favorite jam. The soy milk used is homemade, just add water to the boiled soybeans and put them in a wall breaker to make a pulp.