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Coconut Milk Yogurt Pudding with Dates
November 13, 2020
1 cup Epigamia Coconut Milk Yogurt (unsweetened)
2 tbsp jaggery
1 tbsp honey or maple syrup
1 tsp cornstarch
1 tsp pure vanilla essence
2 tbsp vegan butter
2 tbsps of cocoa powder, sifted (optional)
½ cup dates/coconut whipped cream for garnish
1Mix 1 cup of Epigamia unsweetened coconut milk yogurt, jaggery, and cocoa powder (if using) to a small pot and heat over low-medium heat, bringing it to a simmer.
2Pour one ladle of the steaming milk into a bowl and mix some cornstarch to it. Whisk constantly to prevent clumping.
3Turn the pot of coconut milk to low and slowly add the mixture, whisking until thickened.
4Once it thickens, remove from heat and stir in butter, adding some vanilla essence.
5Pour into four small bowls, or mason jars, cover, and cool it until well chilled.
6Top with dates or coconut whipped cream for garnish. Dig in!