Hey everyone, it is Drew, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, coconut berry pudding with apple crumble vegan. One of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.
Coconut berry pudding with Apple crumble Vegan is one of the most popular of recent trending meals on earth. It’s easy, it’s fast, it tastes delicious. It is enjoyed by millions daily. Coconut berry pudding with Apple crumble Vegan is something that I’ve loved my whole life. They are nice and they look fantastic.
An easy vegan dessert with frozen mixed berries and apples. In order to make the crumble topping vegan, I used coconut oil instead of butter. Combine flour, oats, sugar, and cinnamon in a bowl.
To begin with this recipe, we have to prepare a few ingredients. You can have coconut berry pudding with apple crumble vegan using 14 ingredients and 30 steps. Here is how you can achieve it.
The ingredients needed to make Coconut berry pudding with Apple crumble Vegan:
- Get 1 cup Coconut cream(canned)
- Get 1 cup frozen mixed Berry
- Take 3 tablespoon regular Sugar
- Get 2 tablespoon Cornflour
- Get For Apple crumble
- Take 1/2 cup roasted flatten rice(poha)
- Make ready 2 Apples
- Prepare 1 teaspoon Cornflour
- Get 2 teaspoon regular sugar
- Take 1/4 cup All purpose flour
- Prepare 1/4 cup Jaggery powder
- Make ready 2 tablespoon Vegetable oil
- Make ready 5-6 Walnuts
- Prepare as needed dessicated coconut to garnish
A super tasty winter pudding with a crunchy, nutty topping. Crumble: Combine all the dry ingredients in a bowl. Pour over the butter and mix together with your fingers to form different-sized clumps of crumbs. But after a recent morning where I made my apple blackberry crumble and got caught up doing everything else (I forgot about it entirely) I came back to a cold Enjoy this recipe?
Instructions to make Coconut berry pudding with Apple crumble Vegan:
- Take 1 cup of frozen mixed berries and place them to a saucepan.
- Reserve 1/4th cup of berry liquid to a cup which will be used later.
- Cook the berry mixture in medium heat until the berries become soft and mushy.
- With a hand blender blend the mixture to make a compote like consistency. If some chunks of berries are not blended it is ok.
- Add in 3 tablespoon of sugar and stir well to mix.
- Cook until sugar melts completely.
- Take out 1/4th cup of the compote to a cup for topping and garnish.
- 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.
- Stir well to incorporate cream to the berry mixture.
- Take 2 tablespoons of cornflour and mix to the previously reserved berry liquid.
- Mix well to make a mixture and add in to the coconut berry mixture slowly, stirring constantly.
- Cook in medium low heat until the mixture becomes thick custard like consistency.
- Remove from heat and stir continuously until the mixture becomes little cool.
- Prepare some pudding mould by lining them with cling film. I use small ramekin bowls and some silicon moulds to set the pudding.
- Pour the cool pudding mixture to each mould, cover and keep in the refrigerator for about 4 hours to set completely.
- 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.
- 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.
- Stir well to mix and then add in 2 tablespoon of vegetable oil.
- Crush some walnuts and add in to the mixture.
- Also add in 2 tablespoon vegetable oil and mix well so that the mixture becomes moist.
- Take 2 apples, peel and chop roughly.
- Take a 8-9 inch diameter baking dish, put the chopped apples there. Sprinkle 2 teaspoon of sugar and 1 teaspoon of cornflour.
- Mix well to coat cornflour and sugar nicely and spread evenly.
- Now spread the prepared flatten rice mixture over the apply mixture.
- Bake them in a preheated oven at 180 degree C for 15 to 20 minutes or until the top becomes golden brown.
- When the pudding sets completely, take out from the refrigerator and demould carefully. As I used cling flim, it becomes easy to demould.
- Transfer to a serving plate. Also place some apple crumble.
- Sprinkle some dessicated coconut on the top of the pudding, also pour some berry compote and serve immediately.
- They are perfect vegan dessert to serve to any party or gatherings.
Be sure to check out my Chia Pudding with Roasted Almond and Cherry - another amazing breakfast and dessert idea. This is the vegan apple pie of your dreams! A classic holiday dessert, made vegan! This recipe is perfect for fall, easy to make and damn delicious. Instead of vegan butter, the crust is made by using coconut oil, which results in a perfectly flaky pie crust to surround the sweet and juicy apple filling.
So that’s going to wrap this up for this exceptional food coconut berry pudding with apple crumble vegan recipe. Thanks so much for your time. I am confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember 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!
