Super Easy Vegan Coconut Pudding

A gorgeous wobbly pudding served with an Italian espresso by its side. What may seem like a complicated dessert, is in fact an easy coconut pudding meant to inspire with its attractive shape and myriad colours. Like a quick cheat to impress our guests when in reality we know this takes just a few minutes to create.

First, gently touch it so you can feel it's silky exterior thanks to the agar agar. Coconut milk tamed to keep the shape of your desires. This coconut pudding is here to stay: it won't melt nor it will collapse the moment you insert your spoon in it.

If you'd close your eyes and sample this coconut pudding, you might even be forgotten to believe you are tasting raw coconut. The flavours are identical, slightly sweet with that delicate exotic aromas as if you\ve been transported on a secluded tropical island. Perhaps it's the texture that gives it away. There is a lack of crunch and it's clear this coconut pudding is meant to be slowly savoured until it eventually melts in your mouth.

While this coconut pudding looks like the perfect portion for one person, it's actually more like a mini cake meant to be shared. The high-fat content from the coconut milk can only mean that we should limit the intake. We recommend enjoying a quarter of this coconut pudding, then store it in the fridge for later.

If you have a sweet tooth for breakfast, serve it alongside your Italian espresso. While it might not be a usual combination, I very much adore mixing the sweetness of the coconut with the bitterness of the coffee.

How does one achieve this coconut pudding, full of colours? I'm going to start by telling you that I actually achieved this by mistake. You see it's day 4 of stay at home here in Germany, and thanks to the current isolation situation, I got a little bored. I already mentioned that I tend to stress cook to sort of keep occupied. A couple of days ago, I made this herb bread in a bundt pan for example. The result was really good.

Out of boredom, I started some experimentation. One can of coconut milk, some sugar and agar agar...plus lots of food colouring in my cupboard. What can we do about it? Turns out, we can do this coconut pudding which has several layers and colours.

If you don't fancy playing with colours, all you need is to warm up the coconut milk in a pan, mix it with the sugar, bring it to a boil, add agar agar and simmer for 2-3 minutes until the agar agar is fully dissolved. Easy!

But if you have time on your hands and nothing better to do, it's time to put the science goggles on and have some fun in the kitchen.

Here's how to create a colourful coconut pudding.

Mix the sugar into the coconut milk and mix well until the sugar is fully dissolved. Divide the coconut milk as follows: 1 x 100ml, 1 x 50ml, 1 x 100 ml, 1 x 150ml. I used different bowls for this to make it easier to follow. I also separated my food colours and put them in front of the bowls to know which one goes where. I used red, orange and green.

Put 100 ml coconut milk in a non-stick pan and add the first colouring to it (red). Bring to a boil then add a teaspoon of agar agar. Simmer for about 1-2 minutes until the agar agar is fully dissolved.

Pour it gently and carefully into a large wine glass or a cocktail glass.

Put the next batch of 50 ml coconut milk in a non-stick pan and add the second colouring (orange). Bring to a boil then add a teaspoon of agar agar. Simmer for about 1-2 minutes, then gently pout it right in the middle of the red colouring. The colours should not mix, but the orange will sort of "fill" the red.

Put the glass in the fridge for about 5 minutes.

After 5 minutes, put the next batch of 100 ml of coconut oil in the pan. This time you should add no colouring (so leave it white). Add the 1 teaspoon ps agar agar and simmer for 1-2 minutes. Pour over the set pudding, in the glass. This time the white will not get combined with the rest of the pudding but set over it. Cool it in the fridge for 5 minutes.

After 5 minutes, put the next batch of 150 ml of coconut oil in the pan. Add the green colouring and bring to a boil. Add the last teaspoon of agar agar and simmer for 1-2 minutes. Gently pour the green coconut liquid over the set pudding, in the glass.

Leave it in the fridge for at least 1-2 hours or even overnight. To take out of the glass you can use your hands to gently move the pudding and guide it out of the glass. It should feel set and nice to the touch.

Put the pudding on a plate and decorate it with the dried raspberries, almond flakes and mint. Serve alongside espresso and enjoy.

This recipe has been developed entirely by Yuzu Bakes. Any resemblance with other recipes is purely coincidental.

Vegan Coconut Pudding

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• Prep Time: 5 mins
• Cook Time: 8 mins
• Total: 13 mins
• Serves 2 people

Categories: Dessert Cusine: Thai

Description

An easy to make vegan coconut pudding which can be served as a colourful dessert. It is sweet yet refreshing, looks stunning and will tempt everyone into trying a bite. A delightful easy vegan dessert made with coconut milk, a little sugar and agar agar.

Ingredients

(USA / Metric)

• 1 can coconut milk
• 3 tbsp brown sugar
• 4 tsp agar agar
• 1 tsp Food colouring, various colours (optional)
• 1 handful raspberry(freeze dried for decoration) (optional)
• 1/2 oz almond, flakes (optional)
• 2 tbsp fresh mint (optional)

Instructions

• 1. White coconut pudding (or one single colour coconut pudding)

  1. If you don't fancy playing around with colours, simply mix the sugar into the coconut milk and make sure the sugar is fully dissolved. Pour the liquid into a non-stick pan and bring to a boil. You can use one single colour to give the pudding some fun twist (I recommend red). Add 4 teaspoon of agar agar and simmer for 2-3 minutes until fully dissolved. Pour the liquid in a wine glass or into a ramekin pot.

• 2. Coloured pudding

  1. Mix the sugar into the coconut milk and mix well until the sugar is fully dissolved. Divide the coconut milk as follows: 1 x 100ml, 1 x 100 ml, 1 x 50ml 1 x 150ml.
  2. Put 100 ml coconut milk in a non-stick pan and add the first colouring to it (red). Bring to a boil then add a teaspoon of agar agar. Simmer for about 1-2 minutes until the agar agar is fully dissolved.
     Pour it gently and carefully into a large wine glass or a cocktail glass.
  3. Put the next batch of 50 ml coconut milk in a non-stick pan and add the second colouring (orange). Bring to a boil then add a teaspoon of agar agar. Simmer for about 1-2 minutes, then gently pout it right in the middle of the red colouring. The colours should not mix, but the orange will sort of "fill" the red.
     Put the glass in the fridge for about 5 minutes.
  4. After 5 minutes, put the next batch of 100 ml of coconut oil in the pan. This time you should add no colouring (so leave it white). Add the 1 teaspoon ps agar agar and simmer for 1-2 minutes. Pour over the set pudding, in the glass. This time the white will not get combined with the rest of the pudding but set over it. Cool it in the fridge for 5 minutes.
  5. After 5 minutes, put the next batch of 150 ml coconut oil in the pan. Add the green colouring and bring to a boil. Add the last teaspoon of agar agar and simmer for 1-2 minutes. Gently pour the green coconut liquid over the set pudding, in the glass.
  6. Leave it in the fridge for at least 1-2 hours or even overnight. To take out of the glass you can use your hands to gently move the pudding and guide it out of the glass. It should feel set and nice to the touch.
     
     Put the pudding on a plate and decorate it with the dried raspberries, almond flakes and mint. Serve alongside an espresso and enjoy.

Nutritional Information

Total Nutrition Facts

Serves 2 people

Amount Per Serving
Calories 466
% Daily Value*
Total Fat 46 g			59%
	Saturated Fat 38 g		188%
	Trans Fat 0 g		0%
	Polyunsaturated Fat 1 g
	Monounsaturated Fat 4 g
Cholesterol 0 mg			0%
Sodium 65 mg			3%
Total Carbs 16 g			6%
	Dietary Fiber 2 g		6%
	Sugar 7 g		15%
Protein 6 g			12%
Vitamin A 1% Vitamin C 6% Calcium 6% Iron 42% Vitamin D 0% Magnesium 30% Potassium 12% Zinc 13% Phosphorus 33% Thiamin (B1) 4% Riboflavin (B2) 9% Niacin (B3) 10% Vitamin B6 5% Folic Acid (B9) 0% Vitamin B12 0% Vitamin E 12% Vitamin K 1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice

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