Step 1

Pour about 5 tbsp of the plant milk in a small container. Add cornstarch, vanilla extract and sugar and stir to dissolve.

Step 2

Pour the remaining plant milk into a saucepan and bring to a boil. Stir in the cornstarch mixture and bring to a boil again, stirring constantly. (Add more sweetness or vanilla extract, if needed).

Step 3

Remove the thickened pudding from the heat and allow to cool slightly, stirring occasionally. Then pour into a bowl and cover airtight with plastic wrap (to prevent the pudding from forming a skin). Allow the pudding to cool to room temperature, then refrigerate until completely chilled.

Step 4

Once the pudding is well chilled, remove the plastic wrap and mix it with an electric hand mixer or immersion stick blender until creamy.

Step 5

In another mixing bowl, beat the chilled dairy-free whipping cream with an electric hand mixer until stiff peaks form (optionally, you can add cream stabilizer or cream of tartar). Then gently fold the whipped cream into the pudding.

Step 6

Divide the vanilla pudding mousse into glasses and serve immediately or refrigerate until ready to eat.

Step 7

Garnish with fresh raspberries, red currants, pomegranate seeds, desiccated coconut or other fruits and toppings as desired.

Step 8

Serve chilled and enjoy!