Vegan Vanilla Pudding with Chocolate-Raspberry Topping

1. 1

   To make Pudding: Stir together cornstarch and 2 Tbs.

2. 2

   water in small bowl.

3. 3

   Transfer to medium saucepan, and whisk in coconut milk, then sugar and vanilla.

4. 4

   Bring mixture to a boil over medium heat, whisking constantly.

5. 5

   Cook 2 minutes, or until mixture has thickened.

6. 6

   Remove from heat, and cool 10 minutes.

7. 7

   Spoon 1/2 cup Pudding into four glass cups.

8. 8

   Cool, and then chill in refrigerator.

9. 9

   To make Topping: Combine sugar and cornstarch in medium saucepan.

10. 10

    Whisk in 1/3 cup water.

11. 11

    Add raspberries, and bring to a boil.

12. 12

    Simmer 1 minute, or until mixture thickens.

13. 13

    Cool, and then chill.

14. 14

    Spoon 1/4 cup Topping over each Pudding.

15. 15

    Sprinkle each serving with chocolate chips.

* Per serving · 4 servings · Values may vary.

No additional tips available.