#240 The Case of Peach Vanilla Pudding

Peach Vanilla Pudding

1-1/2 cups light coconut milk

1/4 cup cornstarch

1 cup Cashew Milk

2 cups canned peaches, drained and puréed in a blender

2 tablespoons maple syrup

1 teaspoon vanilla

1/4 teaspoon salt

4 perfect, fresh blackberries

In a large saucepan, gradually whisk the light coconut milk into the cornstarch until smooth.

Whisk in the Cashew Milk and peach purée and stir over medium heat for about 5 min. or until the mixture is bubbling and pudding consistency. Be very careful not to scorch the pudding on the bottom of the pan.

Remove from heat and stir in the maple syrup, vanilla and salt.

Pour into dessert dishes and let cool for 15 min.

Cover the actual surface of the pudding in each dish with plastic wrap to prevent a “skin” from forming. Chill in the fridge.

Just before serving, remove the plastic wrap and garnish each pudding with a perfect, fresh blackberry.

Serves 4.

♥ Becki

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Welcome Foodies!

Wonderful to meet YOU ! At Vegetarian Detective, I share with you some of my favourite veggie, vegan and raw recipes. I know you’ve noticed that eating meat-free is a popular trend everywhere. Even going veggie just once a week. There are many reasons why. This is how. You're also invited to get to know me (Cynthia's favourite character) better by reading the mystery novels I'm in: A Purse to Die For and A Killer Necklace . Yours, Becki Green (Vegetarian Detective)

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