#coconutpudding

You can freeze this coconut pudding. Graham sandwiches are a tasty frozen treat that are great for hot summer days or any time you want a sweet and cool dessert. It's a satisfying and indulgent dessert because the crunchy graham cracker crust goes well with the creamy coconut pudding.

Ingredients: 1 14-ounce can coconut milk. 1/2 cup sweetened condensed milk. 1/4 cup shredded coconut. 1 teaspoon vanilla extract. 1/2 cup graham cracker crumbs. 1/4 cup melted butter. 1 cup whipped cream. Chocolate chips or sprinkles optional.

Instructions: In a blender, combine coconut milk, sweetened condensed milk, shredded coconut, and vanilla extract. Blend until smooth. Pour the mixture into an ice cube tray or silicone mold. Freeze for at least 4 hours or until firm. In a bowl, mix graham cracker crumbs with melted butter until well combined. Press half of the graham cracker mixture into the bottom of a square baking dish. Spread the whipped cream over the graham cracker layer. Place the frozen coconut pudding cubes on top of the whipped cream layer. Sprinkle with chocolate chips or sprinkles if desired. Top with the remaining graham cracker mixture, pressing gently to adhere. Freeze for at least 2 hours or until set. Cut into squares or rectangles to serve.

Prep Time: 20 minutes

Cook Time: 0 minutes

Craving creamy, tangy coconut yoghurt without the dairy? Good news – you can make your own at home with just a few simple ingredients! Whether you're vegan or simply looking to try something new, this coconut yoghurt recipe is easy to follow, and the result is delicious. Here's how:

Ingredients You’ll Need:

Full-fat coconut milk

Probiotic capsules or yoghurt starter

Sweetener (optional)

Equipment:

Glass jar with lid

Whisk

Mixing bowl

Making Coconut Yoghurt:

Shake your coconut milk cans and whisk them until creamy.

Add your sweetener (if desired) and probiotics, mixing well.

Transfer to a sterilised glass jar, seal it, and place it in a warm spot for 8-10 hours.

Let it ferment for a thicker, tangier taste – the longer, the better!

Chill in the fridge for a few hours, and your homemade coconut yoghurt is ready to enjoy!