Coconut berry pudding with Apple crumble Vegan
Coconut berry pudding with Apple crumble Vegan

Hey everyone, it is John, welcome to my recipe page. Today, we’re going to make a special dish, coconut berry pudding with apple crumble vegan. One of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Coconut berry pudding with Apple crumble Vegan is one of the most well liked of current trending foods on earth. It’s appreciated by millions every day. It is simple, it’s fast, it tastes delicious. They’re fine and they look wonderful. Coconut berry pudding with Apple crumble Vegan is something that I have loved my entire life.

It's as needed of dessicated coconut to garnish. Coconut berry pudding with Apple crumble Vegan step by step. Cook the berry mixture in medium heat until the berries become soft and mushy.

To begin with this recipe, we must prepare a few ingredients. You can cook coconut berry pudding with apple crumble vegan using 14 ingredients and 30 steps. Here is how you cook it.

The ingredients needed to make Coconut berry pudding with Apple crumble Vegan:
  1. Prepare 1 cup Coconut cream(canned)
  2. Make ready 1 cup frozen mixed Berry
  3. Prepare 3 tablespoon regular Sugar
  4. Prepare 2 tablespoon Cornflour
  5. Make ready For Apple crumble
  6. Get 1/2 cup roasted flatten rice(poha)
  7. Prepare 2 Apples
  8. Get 1 teaspoon Cornflour
  9. Take 2 teaspoon regular sugar
  10. Prepare 1/4 cup All purpose flour
  11. Make ready 1/4 cup Jaggery powder
  12. Make ready 2 tablespoon Vegetable oil
  13. Prepare 5-6 Walnuts
  14. Get as needed dessicated coconut to garnish

It should have the consistency of damp sand. Top the pears with the crumble mixture - no need to firm or pat it down. Coconut berry pudding with Apple crumble Vegan. A Vegan Apple Crumble recipe is a favorite dessert, especially when topped with vegan ice cream!

Instructions to make Coconut berry pudding with Apple crumble Vegan:
  1. Take 1 cup of frozen mixed berries and place them to a saucepan.
  2. Reserve 1/4th cup of berry liquid to a cup which will be used later.
  3. Cook the berry mixture in medium heat until the berries become soft and mushy.
  4. With a hand blender blend the mixture to make a compote like consistency. If some chunks of berries are not blended it is ok.
  5. Add in 3 tablespoon of sugar and stir well to mix.
  6. Cook until sugar melts completely.
  7. Take out 1/4th cup of the compote to a cup for topping and garnish.
  8. Take 1 cup of thick coconut cream and add in to the prepared berry compote. Keep flame in low heat. Note that the cream should be thick, so use only thick part of the cream leaving any liquid from the cream.
  9. Stir well to incorporate cream to the berry mixture.
  10. Take 2 tablespoons of cornflour and mix to the previously reserved berry liquid.
  11. Mix well to make a mixture and add in to the coconut berry mixture slowly, stirring constantly.
  12. Cook in medium low heat until the mixture becomes thick custard like consistency.
  13. Remove from heat and stir continuously until the mixture becomes little cool.
  14. Prepare some pudding mould by lining them with cling film. I use small ramekin bowls and some silicon moulds to set the pudding.
  15. Pour the cool pudding mixture to each mould, cover and keep in the refrigerator for about 4 hours to set completely.
  16. For the apple crumble take 1/2 cup of roasted poha or flatten rice to a mixing bowl. I use brown roasted flatten rice as I love it to have with coconut cream. You can use oats instead of flatten rice.
  17. Add in 1/4th cup of all purpose flour and 1/4th cup of powder Jaggery to the flatten rice bowl. I use powder jaggery, you can use grated jaggery instead.
  18. Stir well to mix and then add in 2 tablespoon of vegetable oil.
  19. Crush some walnuts and add in to the mixture.
  20. Also add in 2 tablespoon vegetable oil and mix well so that the mixture becomes moist.
  21. Take 2 apples, peel and chop roughly.
  22. Take a 8-9 inch diameter baking dish, put the chopped apples there. Sprinkle 2 teaspoon of sugar and 1 teaspoon of cornflour.
  23. Mix well to coat cornflour and sugar nicely and spread evenly.
  24. Now spread the prepared flatten rice mixture over the apply mixture.
  25. Bake them in a preheated oven at 180 degree C for 15 to 20 minutes or until the top becomes golden brown.
  26. When the pudding sets completely, take out from the refrigerator and demould carefully. As I used cling flim, it becomes easy to demould.
  27. Transfer to a serving plate. Also place some apple crumble.
  28. Sprinkle some dessicated coconut on the top of the pudding, also pour some berry compote and serve immediately.
  29. They are perfect vegan dessert to serve to any party or gatherings.

See post for making vegan gluten free apple crisp. Either way, this vegan pudding is berry good. Vegan Berry Crumble Spicy Strawberry Ice Cream Mixed Berry Pie Berry Cashew Cream Parfait Vegan Salted Caramel Pudding Roasted Broccoli Quinoa Salad with Creamy Lemon Dressing. Vegan Raspberry Jam Coconut Slice Creamy Vegan Garlic Mushroom Brown Rice Acai Berry Smoothie Bowl. Strawberry and Apple Crumble No-Bake Chocolate Chip Cookie Dough Bars Coconut oil stands in for butter to make a vegan version of a classic, comforting apple crisp laced with cinnamon and tart dried cherries.

So that is going to wrap this up for this special food coconut berry pudding with apple crumble vegan recipe. Thanks so much for reading. I am confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!