Coconut pudding: the recipe...vegan


After the disappointment of the last week, I was totally determined to get my revenge with corn starch. Thus, I decided to make another classic of the Italian gastronomy: bianco mangiare. Shortly, a pudding. Now, there are various versions of this dessert: a few of them want almond milk, others regular cow milk. Corn starch is the most common thickening agent, although gelatine is used in some recipes. Since I wanted a vegan recipe, either cow milk or gelatine are out of the picture. Therefore, I trusted the two plant based ingredients that can honour this recipe the best: coconut milk and corn starch.

Vegan coconut pudding

(Doses for 4 persons)

  • 400 mL of coconut milk*

  • 100 mL of soy milk

  • 90 g of sugar

  • 50 g of corn starch

  • 1 teaspoon of vanilla extract

  • a handful of dark chocolate chips

Put the sugar and the starch in a small pot and mix the well. Pour the soy milk and stir, in order to make a batter. Pour the coconut milk slowly and warm the cream up, under constant stirring. As soon as the cream starts to thicken, remove it from the stove, add the vanilla extract and let it cool down. Pour the cream in single portion pots and top them with a some chocolate chips. Transfer the puddings in the fridge for 3-4 hours to let them thicken.

*mine was a bit sweetened. If yours has no sugar added, increase the sugar to 100 g.