Dairy Free Vegan Coconut Raspberry Pudding

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Easy Creamy Berry Pudding

All you need for this Dairy Free Vegan Coconut Raspberry Pudding is some raspberries, full fat coconut milk, agave nectar, agar agar and shredded desiccated coconut and sesame seeds. Six ingredients, that’s all! This pudding can be made in just a couple of hours. Perfect to make before dinner. It will set in time to have as dessert. This refreshing berry treat is delicious for any time of the day. A healthy snack the whole family will enjoy. This recipe makes 3 servings.

Dairy Free Vegan Coconut Raspberry Pudding. Photo by Spicy Saucy Vegan

Where I Got This Delicious Dairy Free Vegan Coconut Raspberry Pudding Recipe

I have to say, raspberries are my favorite berries and this recipe was striking it rich for my taste buds. I watched Gail Mc’Neil’s video on YouTube on making this homemade coconut & raspberry pudding. Being as tempted as I was, I knew I would fall in love with this pudding. I knew I had to make it. It was a hit!

So I am sending out my appreciation to Gail McNeil on YouTube at FiftySister. Checkout her channel she’s a beautiful older influencer living in Portugal. She’s making a big splash with women over 50 and also her Facebook Group called Team Sparkles. You can also find her website at fiftysister.com. Her fresh attitude of how you can be alive and loving every moment as you renew yourself is addictive. Go Gail! Your amazing! This blog is for you. I hope to meet you some day.

This is a photo of 3 wine glasses filled with dairy free vegan coconut pudding with toasted coconut and sesame seeds on top and one fresh raspberry with a basil leaf on top of that with decorative napkins of similar color around them.
Dairy Free Vegan Coconut Raspberry Pudding. Photo by Spicy Saucy Vegan

A Little History On Raspberries

It looks as if raspberries have been around since the Palaeolithic era. Yes, this is the time of our cave-dwelling ancestors. But! Lets go around the world. The American Indians used them for medicinal reasons, the Europeans ate them from the wild and the Romans for some reason wrote about them. Maybe because they were around at the time of Christ. Really interesting how raspberries migrated through major continents.

Raspberries are a beautiful unique berry that took on the symbol of ‘kindness‘ and linked to love. This was because of it’s red juice and it was thought of as blood which runs through the heart. This is where it is believed where kindness originated. Plus, they were not only symbolic of kindness and love, they even look like little hearts and became this symbol in Christian art. Is it no coincidence that they symbolize love, because they also come from the rose family. Strange how this all ties together.

It is also said that these wonderful little berries got their name from the Anglo-Latin vinum raspeys, or maybe from raspoie. Also known in Germanic origin as meaning “thicket”. This could have been taken on by the appearance of the berry having a rough surface. Raspoie could have came from the Old English word of rasp or rather “rough berry“. Very interesting name of origin non the less.

Raspberries are grown throughout the United States with America being the bottom of the first five producers. Surprisingly, Russia takes the lead at being the number one producer of up to 22% of the worlds production. The second was Mexico then Serbia and Poland. So yes, this little gems flavor is loved by the world. Hopefully it is loved by you with this Dairy Free Vegan Coconut Raspberry Pudding.

How To Make Dairy Free Vegan Coconut Raspberry Pudding

For this recipe you can either use fresh raspberries or frozen. I used both. I half unthawed 1 1/4 cup of frozen organic raspberries. Then I put them in the blender with 1 can of coconut full fat. Add a tablespoon of agar agar or corn starch to the mix. Blend that on high until well blended.

This is a photo of a Trader Joe's bag of organic raspberries and a fresh organic plastic filled container of fresh raspberries all on a wooden board.
Photo by Spicy Saucy Vegan
This is a picture of a can of Trader Joe's organic coconut milk laying on it's side on a red and white cloth on a wooden board.
Photo by Spicy Saucy Vegan
This is a photo of the inside of a blender with raspberries and coconut milk blended in it.
Dairy Free Vegan Coconut Raspberry Pudding. Photo by Spicy Saucy Vegan

Pour the mixture into a cooking pot and have it come to a low boil. Turn down the heat to medium low. Stir until thick. When done pour the raspberry pudding into 3 dessert cups or wine glasses (I liked how fancy and festive they looked in the wine glasses but make sure the glass is thick so as not to crack the glass). Put in the refrigerator for a couple of hours until it is set.

In a small bowl mash a cup of fresh raspberries with the back of a fork. Add about one tablespoon of coconut sugar. Mix together and set aside until the pudding is done setting.

This is a photo of a white bowl filled with organic mashed raspberries with coconut sugar and a fork in the mashed raspberries.
Photo by Spicy Saucy Vegan

How To Toast Shredded Coconut And Sesame Seeds

In a small skillet add a tablespoon of shredded desiccated coconut and a tablespoon of sesame seeds. No need for any oils or fats it will brown and toast just with the heat of the pan. Heat it on medium heat and toast it and flip and stir it a lot. Watch it because it will burn. The coconut browns faster then the sesame seeds. So anything browning first will be the desiccated coconut. Like the photo below.

This is a photo of a white bowl with toasted desiccated coconut and toasted sesame seeds in it.
Photo by Spicy Saucy Vegan

How To Assemble The Dairy Free Vegan Coconut Raspberry Puddings

When the Dairy Free Vegan Coconut Raspberry Pudding is done setting begin layering the toppings. Start with the hand made smashed jam that was made in the bowl. Add that to the top of the set raspberry pudding.

This is a photo of a clear wine glass filled with coconut raspberry pudding and a spoon dropping homemade fresh smashed raspberry jam on top of the pudding.
Dairy Free Vegan Coconut Raspberry Pudding. Photo by Spicy Saucy Vegan

Next add the toasted sesame seeds and shredded desiccated coconut.

This is a photo of 3 wine glasses filled with coconut raspberry pudding and a spoon adding the toppings of toasted coconut and sesame seeds to the top of the pudding filled glasses on a wooden board with decorative similar colored napkins by the glasses.
Dairy Free Vegan Coconut Raspberry Pudding. Photo by Spicy Saucy Vegan

Then top it all off with a fresh raspberry and a basil or mint leaf. The leaf adds a wonderful inviting splash of color because it complements the raspberry color. It’s optional.

Enjoy this wonderful healthy vegan treat. I hope you love it much as I do.

This is a photo of three wine glasses filled with dairy free vegan coconut raspberry pudding topped with toasted sesame seeds and coconut and a fresh raspberry all on a wooden board with decorative napkins.
Dairy Free Vegan Coconut Raspberry Pudding. Photo by Spicy Saucy Vegan

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Print
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This is a photo of three wine glasses filled with dairy free vegan coconut raspberry pudding all sitting on a wooden board.

Dairy Free Vegan Coconut Raspberry Pudding

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  • Author: Spicy Saucy Vegan
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 3 servings 1x
  • Category: Dessert
  • Method: Stove Top/Refrigerate
  • Cuisine: American
  • Diet: Vegan

Description

This is a quick and easy Dairy Free Vegan Coconut Raspberry Pudding. All made with fresh or frozen organic raspberries, full fat coconut milk, agave nectar, agar agar or corn starch, coconut sugar and toasted sesame seeds and coconut. Very simple and elegantly put in a wine glass or dessert dish. Perfect for any occasions. Makes three servings. 


Ingredients

Units Scale

Dairy Free Vegan Coconut Raspberry Pudding

  • 1 can Full Fat Organic Coconut Milk
  • 1 1/4 cups Organic Fresh OR Organic Frozen Raspberries
  • 1 Tbsp Agar Agar OR Corn Starch
  • 1 Tbsp Agave Nectar (Optional)
  • Homemade Fresh Mashed Raspberry Jam
  • 1 cup Fresh Organic Raspberries
  • 1 Tbsp Organic Coconut Sugar
  • Toasted Crunchy Topping
  • 1 Tbsp Sesame Seeds
  • 1 Tbsp Shredded Desiccated Coconut


Instructions

Dairy Free Vegan Coconut Raspberry Pudding

  1. In a bender add the fresh or unthawed frozen organic raspberries with the coconut milk, agar agar or corn starch and agave nectar. Blend well and add to a sauce pan on medium heat. Cook with frequent stirring for about 10 minutes or until it gets thick. Pour into 3 thick wine glasses or dessert dishes. Make sure the wine glasses are thick as to not crack the glasses from the heat. 
  2. Put the pudding into the refrigerator to set.
  3. In a small bowl mash a cup of fresh raspberries with the back of a fork. Add the coconut sugar and stir in. Set aside.
  4. In a small skillet on medium heat add the sesame seeds and shredded desiccant coconut. Do NOT add any oils to the skillet. The coconut will brown fast from the heat so watch as to not burn. Stir and flip the mixture a lot. When done set aside. 
  5. When the pudding is done setting top it with a layer of the mashed homemade jam then add the toasted sesame seeds and coconut on top of that. If desired garnish with 1 fresh raspberry and a mint or basil leaf. Ready to serve.
  6. Enjoy!

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