#plantbasedpudding

A delightful coconut-infused quinoa pudding with the burst of freshness from juicy raspberries. This dairy-free and gluten-free dessert are perfect for a light and satisfying treat.

Ingredients: 1 cup quinoa. 2 cups coconut milk. 1/2 cup maple syrup. 1 teaspoon vanilla extract. 1/4 teaspoon salt. 1 cup fresh raspberries. Toasted coconut flakes for garnish.

Instructions: Rinse quinoa thoroughly under cold water. In a saucepan, combine quinoa, coconut milk, maple syrup, vanilla extract, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes or until quinoa is cooked and mixture has thickened. Remove from heat and let it sit covered for 5 minutes. Fluff quinoa with a fork and let it cool to room temperature. Once cooled, gently fold in fresh raspberries. Refrigerate for at least 2 hours before serving. Serve chilled, garnished with toasted coconut flakes.

Prep Time: 10 minutes

Cook Time: 20 minutes

With just five easy ingredients, you can make a creamy and tasty vegan pumpkin pudding. A cozy fall dessert or snack that you can't miss.

Ingredients: 1 can 15 oz pumpkin puree. 1 can 13.5 oz coconut milk. 1/4 cup maple syrup. 1 tsp pumpkin pie spice. 1/4 cup cornstarch.

Instructions: In a saucepan, combine pumpkin puree, coconut milk, maple syrup, and pumpkin pie spice over medium heat. Whisk together until well combined and heated through. In a small bowl, mix cornstarch with a tablespoon of water to create a slurry. Slowly pour the cornstarch slurry into the pumpkin mixture, stirring constantly. Continue to cook and stir until the mixture thickens, about 5-7 minutes. Remove from heat and let cool slightly before transferring to serving bowls. Chill in the refrigerator for at least 2 hours to set. Serve chilled, optionally garnished with a sprinkle of pumpkin pie spice.

Prep Time: 5 minutes

Cook Time: 10 minutes

This vegan pumpkin pie pudding is a great take on the classic dessert. It's creamy and spiced, and it's delicious. It's thick and tasty, and it's great for any event, especially in the fall.

Ingredients: 1 can 15 ounces pumpkin puree. 1 can 13.5 ounces coconut milk. 1/2 cup maple syrup. 1/4 cup cornstarch. 1 teaspoon vanilla extract. 1 teaspoon ground cinnamon. 1/2 teaspoon ground ginger. 1/4 teaspoon ground nutmeg. 1/4 teaspoon ground cloves. Pinch of salt.

Instructions: In a saucepan, whisk together the pumpkin puree, coconut milk, maple syrup, cornstarch, vanilla extract, spices, and salt until well combined. Place the saucepan over medium heat and cook, stirring constantly, until the mixture thickens, about 5-7 minutes. Once thickened, remove the saucepan from heat and let the pudding cool for a few minutes. Transfer the pudding into serving dishes or jars. Cover and refrigerate for at least 2 hours, or until chilled and set. Serve chilled, optionally topped with coconut whipped cream and a sprinkle of cinnamon.

Prep Time: 10 minutes

Cook Time: 10 minutes