Vegan Coconut Dream Pudding

For the pudding:

1 liter of almond or soy milk (for a creamier texture, you can use canned coconut milk)

3 tablespoons cornstarch or arrowroot powder

2 tablespoons all-purpose flour (use a gluten-free flour blend if needed)

150 grams of sugar or a sweetener of your choice (adjust to taste)

5-6 tablespoons unsweetened shredded coconut

1 packet of vanilla sugar or 1 teaspoon vanilla extract

100 grams of dairy-free white chocolate (check for vegan certification)

100ml canned coconut cream (or other non-dairy cream)

For layering:

2 packs of vegan butter biscuits (make sure they are dairy-free)

For topping:

Additional grated coconut

Preparation:

In a saucepan, combine almond or soy milk, cornstarch, flour, and sugar.

Cook over medium heat, stirring constantly, until the mixture thickens.

Add vanilla sugar (or vanilla extract), shredded coconut, dairy-free white chocolate, and coconut cream.

Mix well using a hand mixer until smooth and creamy.

In a casserole dish, place a layer of vegan butter biscuits at the bottom.

Pour a portion of the custard mixture over the biscuits. Repeat this process, creating three layers of biscuits and custard.

Sprinkle additional grated coconut on top of the dessert.

Refrigerate the pudding for at least 6 hours, or for an even better result, leave it overnight in the fridge.

ENJOY YOUR DELICIOUS VEGAN COCONUT PUDDING! 😊🌱