Vegan Vanilla Pudding

·         Vegan Vanilla Pudding:           4SERVINGS

Ingredients

Pudding

·         3 Tbs. cornstarch

·         1 1/2 cups vanilla coconut milk or soymilk

·         1/4 cup organic cane sugar

·         1/4 tsp. vanilla extract

·          

Topping

·         2–8 Tbs. organic cane sugar

·         1 Tbs. cornstarch

·         2 cups fresh or frozen raspberries

·         1/3 cup semisweet chocolate chips

·          

Preparation

1. To make Pudding: Stir together cornstarch and 2 Tbs. water in small bowl. Transfer to medium saucepan, and whisk in coconut milk, then sugar and vanilla.

2. Bring mixture to a boil over medium heat, whisking constantly. Cook 2 minutes, or until mixture has thickened. Remove from heat, and cool 10 minutes. Spoon 1/2 cup Pudding into four glass cups. Cool, and then chill in refrigerator.

3. To make Topping: Combine sugar and cornstarch in medium saucepan. Whisk in 1/3 cup water. Add raspberries, and bring to a boil. Simmer 1 minute, or until mixture thickens. Cool, and then chill.

4. Spoon 1/4 cup Topping over each Pudding. Sprinkle each serving with chocolate chips.