This was so yummy! I made it layered and trifle-like but it would also do beautifully in a single layer of filling with fruit arranged prettily on top. And it is totally low fat, vegan, gluten free, and guilt free. It would be a great dessert for a barbecue or potluck!
Elle’s Summer Fruit Pudding
4 cups vanilla coconut milk (from the refrigerated dairy dept, not the kind in the can)
Agave syrup to taste (how much you need depends on how sweet the milk is to begin with)
4 Tbsp corn starch
1 tsp almond extract
1 pint blueberries
1 large peach, sliced
1 large banana, sliced
Reserve about a 1/4 cup of your milk and whisk the corn starch into it. Put it aside (for future reference this is known as a “slurry”). Sweeten the rest until it is the sweetness of pudding. Bring to a boil. Once boiling (or close to it). Add your slurry, and whisk, whisk, whisk! Keep whisking until pudding is nice and thick. Remove from heat and stir in almond extract. Allow to cool (but don’t chill or it will set up too much.
Now you’re just going to layer your pudding and fruit (a loaf pan works perfectly and so would a pie pan). I did a layer of pudding, a layer of banana slices, a layer of beef and peas (if you didn’t get that Friends’ reference, ignore me and DO NOT add those items!), a layer of pudding, a layer of (half of the) blueberries, a layer of peaches, then the last layer of pudding and the rest of the blueberries to finish. Chill for a few hours and enjoy!
This is really light and delicious; it is the perfect dessert for these hot summer days.
I hope you all have a great Fourth of July!