Vegan Pumpkin Pudding With Coconut Milk - Halloween Edition -

I have been making non-dairy, non-egg recipes for my allergic son for nearly a decade. This is one of my easiest yet tastiest recipe. I use coconut milk and almond milk instead of dairy products, along with agar powder and cornstarch to make a smooth pudding texture. I decorated this delicious pumpkin pudding with chocolate spider webs! Let's enjoy Halloween with this vegan pumpkin pudding! It is fun to make this dessert with your family too. Please try it!

TOOLS YOU NEED:

1 medium pot

1 spatula

4 dessert bowls or glasses

Plastic wrap

Measuring cups and spoons

INGREDIENTS :

2 cups almond milk (2 one-cup sections)

1/2 cup pumpkin paste

1/3 cup coconut milk

1/3 cup sugar

2 tablespoons corn starch

1 teaspoon agar powder

1/4 teaspoon pumpkin spice

In a medium pan, add pumpkin paste, sugar, corn starch, agar powder and 1 cup of almond milk.

Mix well until the powder dissolves completely.

Heat the pan over medium heat constantly stirring with a spatula.

As the mixture cooks, it starts thickening like custard cream. Cook it for about 5 minutes, then turn off the heat

Add remaining ingredients( 1/3 coconut milk, 1 cup of almond milk, and 1/4 pumpkin spice.)

☆You can sieve if you want smoother texture

Divide the mixture into dessert bowls or glasses

Cover with plastic wrap and chill in the fridge for 30 to 45 minutes.

you need:

pumpkin pudding ( refrigerated for 30 to 45 minutes)

microwave safe bowl

spatula

piping bag

1/3 cup chocolates chips

1 tbsp almond milk

diced persimmon

pumpkin seeds

mint leaves

Microwave chocolate and milk in a microwave safe bowl until melted and mix well.

Put into a piping bag.

Draw spider webs with chocolate sauce

Garnish with diced persimmon, pumpkin seeds and mint leaves.