Vegan Coffee Pudding

Vegan Coffee Pudding

Prep time: 30 mins

Cook time: 7 mins

Ingredients:

• 400gms coconut cream
• 75gms coconut sugar
• 40gms corn-starch
• 200gms coconut milk
• 1 ½tsp instant coffee powder

Preparation:

1. Fill the mould with water and empty it, leaving it moist with water. Do not dry it. Keep aside.
2. In a heavy bottom pan add all the ingredients and whisk. Simmer over low heat for 5-7 mins, whisking constantly, until it begins to thicken like custard. It begins to thicken quite suddenly as large bubbles begin to form. Keep stirring. Don't let it thicken too much; the consistency should be mayonnaise like.
3. Take off the flame, whisk well, strain and pour into the prepared mould. Tap to remove bubbles if any.
4. Cool for 30 mins on the counter, then refrigerate for 6-8 hours or overnight. Cover about 2 hours after the mould has been in the fridge so you don't trap the condensation.
5. To de-mould, place a platter over the top and firmly but gently turn over. You will hear the pudding gently plop onto the platter and serve.