Summary

Ingredients

• 2 tablespoon corn starch
• 4 tablespoon, heaped cocoa powder according to taste
• 300 ml almond milk (almond drink)
• 200 ml coconut milk
• 4 tablespoon agave syrup according to taste

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Instructions

1. Pour the almond and coconut milk together in the measuring cup, then heat up to 100 ml in a saucepan and slowly bring to the boil.
2. Mix the rest of the vegetable milk with the cocoa powder, cornstarch and agave syrup. The amount of cocoa, like the cornstarch, can vary depending on the firmness desired and the agave syrup. When the milk boils, remove the saucepan from the heat and stir in the mixed cornstarch, bring to the boil again, then let the pudding rest and cool.
3. Tip:
4. I like the pudding slightly warm with a spoonful of raspberry jam, which is sugar-free with agave syrup.