Vegan Coconut Pudding

Step 1

If you don't fancy playing around with colours, simply mix the sugar into the coconut milk and make sure the sugar is fully dissolved. Pour the liquid into a non-stick pan and bring to a boil. You can use one single colour to give the pudding some fun twist (I recommend red). Add 4 teaspoon of agar agar and simmer for 2-3 minutes until fully dissolved. Pour the liquid in a wine glass or into a ramekin pot.

Step 2

Mix the sugar into the coconut milk and mix well until the sugar is fully dissolved. Divide the coconut milk as follows: 1 x 100ml, 1 x 100 ml, 1 x 50ml 1 x 150ml.

Step 3

Put 100 ml coconut milk in a non-stick pan and add the first colouring to it (red). Bring to a boil then add a teaspoon of agar agar. Simmer for about 1-2 minutes until the agar agar is fully dissolved.Pour it gently and carefully into a large wine glass or a cocktail glass.

Step 4

Put the next batch of 50 ml coconut milk in a non-stick pan and add the second colouring (orange). Bring to a boil then add a teaspoon of agar agar. Simmer for about 1-2 minutes, then gently pout it right in the middle of the red colouring. The colours should not mix, but the orange will sort of "fill" the red.Put the glass in the fridge for about 5 minutes.

Step 5

After 5 minutes, put the next batch of 100 ml of coconut oil in the pan. This time you should add no colouring (so leave it white). Add the 1 teaspoon ps agar agar and simmer for 1-2 minutes. Pour over the set pudding, in the glass. This time the white will not get combined with the rest of the pudding but set over it. Cool it in the fridge for 5 minutes.

Step 6

After 5 minutes, put the next batch of 150 ml coconut oil in the pan. Add the green colouring and bring to a boil. Add the last teaspoon of agar agar and simmer for 1-2 minutes. Gently pour the green coconut liquid over the set pudding, in the glass.

Step 7

Leave it in the fridge for at least 1-2 hours or even overnight. To take out of the glass you can use your hands to gently move the pudding and guide it out of the glass. It should feel set and nice to the touch.Put the pudding on a plate and decorate it with the dried raspberries, almond flakes and mint. Serve alongside an espresso and enjoy.