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, then turn to low heat. From the start of the fire, keep stirring until the liquid becomes thick, then turn off the heat.
5.
Pour into a bowl to let cool, put in the refrigerator for 40 minutes, pour into a dish and you can eat
6.
You can also add some blueberry juice on top of the pudding, blueberries + a little maple syrup + a little water in a blender to make a thicker blueberry juice
7.
Finish with blueberry juice
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.
