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!
Prep Time 5 minutes mins
Cook Time 15 minutes mins
10 hours hrs
Course Dessert
Cuisine Indian
- 380 g coconut Milk
- 40 g castor sugar
- 35 g cornflour
- 2.5 tbsp rose syrup/sherbet
- Rose petals and pistachio slivers to garnish.
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.
Keyword dessert, eggless, gluten free, no bake, pudding, summer dessert, sweet, vegetarian