Vegan Vanilla Pudding With chocolate raspberry topping
3 Tbs. Bob’s Red Mill Cornstarch
1 ½ cups Silk Vanilla Coconut Milk or Soymilk
¼cup Florida Crystals Organic Cane Sugar
¼ tsp. vanilla extract
2–8 Tbs. Florida Crystals Organic Cane Sugar
1 Tbs. Bob’s Red Mill Cornstarch
2 cups fresh or frozen raspberries
⅓ cup Chatfield’s Semisweet or Double-Dark Semisweet Chocolate Chips
1. To make Pudding: Stir together cornstarch and 2 Tbs. water in small bowl. Transfer to medium saucepan, and whisk in coconut milk, then sugar and vanilla.
2. Bring mixture to a boil over medium heat, whisking constantly. Cook 2 minutes, or until mixture has thickened. Remove from heat, and cool 10 minutes. Spoon 1/2 cup Pudding into four glass cups. Cool, and then chill in refrigerator.
3. To make Topping: Combine sugar and cornstarch in medium saucepan. Whisk in 1/3 cup water. Add raspberries, and bring to a boil. Simmer 1 minute, or until mixture thickens. Cool, and then chill.
4. Spoon 1/4 cup Topping over each Pudding. Sprinkle each serving with chocolate chips.