Vegan Rose Coconut Pudding … simple 4 ingredient goodness!

Vegan Rose Coconut Pudding… A light, refreshing vegan jelly pudding that is perfect for spring and for summer. With just 4 ingredients, this wobbly dessert is as simple as it is delicious! That pink simply lightens the mood.

I absolutely loved how light and delicious the rose pudding turned out, and was thrilled that it left the mold clean. I’ve made a coffee blancmange in the same mini bundt tin before and I always look forward to using it for something other than a cake! It’s always fascinating to see something take shape so beautifully, brings alive the child in me.

For this vegan recipe, simply whisk the ingredients together in a heavy bottom saucepan, simmer gently on a stove top, then pour into a dampened mold and wait until it sets. That’s about it. I guess the hardest thing is the wait for the jelly to set but it’s worth it.

The Rose Coconut Pudding sets beautifully, has a wonderful wobble to it and tastes like Spring. I flavoured it with a rose syrup for Holi but you can pretty much use any flavour you like. I tried one as a plain coconut version, using 400g coconut milk and no other flavouring, and that turned out refreshingly good too. Now I think a coffee version might be excellent. You really have to try this!

Vegan Rose Coconut Pudding

A light, refreshing vegan jelly pudding perfect for spring and summer. With just 4 ingredients, this wobbly pudding is as simple as it is delicious!

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Prep Time 5 minutes mins

Cook Time 15 minutes mins

10 hours hrs

Course Dessert

Cuisine Indian

Servings 4 people

Ingredients

  

• 380 g coconut Milk
• 40 g castor sugar
• 35 g cornflour
• 2.5 tbsp rose syrup/sherbet
• Rose petals and pistachio slivers to garnish.

Instructions

 

• Fill a 500g mold/tin with water and empty it, leaving it moist with water. Do not dry it. Keep aside.
• Whisk all the ingredients together in a heavy bottom pan.
• Simmer over low heat for 8-10 minutes, whisking constantly, until it begins to thicken like a custard. Don’t let it thicken too much, the consistency should be mayonnaise like.
• Take off heat , whisk well, strain if desired and immediately pour into the prepared mold. Tap to remove bubbles if any. Cool for 30 minutes on the counter, then refrigerate for 6-8 hours, better overnight. Cover about 2 hours after the mold has been in the fridge so you don’t trap the condensation.
• To demold, place a platter over the top and firmly but gently turn over. You will hear the pudding gently plop onto the platter.
• Garnish with rose petals and pistachio slivers.

Video

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Keyword dessert, eggless, gluten free, no bake, pudding, summer dessert, sweet, vegetarian