Hey everyone, it’s Louise, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, coconut berry pudding with apple crumble vegan. It is one of my favorites. This time, I am going to make it a little bit tasty. 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 enjoyed by millions daily. It’s simple, it is fast, it tastes delicious. They’re nice and they look wonderful. Coconut berry pudding with Apple crumble Vegan is something that I have loved my whole life.

Coconut berry pudding with Apple crumble Vegan #vegandesserts Coconut cream is a very delicious ingredient with which you can make a lot of vegan desserts. I am sharing today a very delicious and unique dessert made with some ingredients which goes very well with coconut cream like mixed berries, Jaggery, apple and flatten rice. It's as needed of dessicated coconut to garnish.

To begin with this recipe, we have to prepare a few ingredients. You can cook coconut berry pudding with apple crumble vegan using 14 ingredients and 30 steps. Here is how you cook it.

The ingredients needed to make Coconut berry pudding with Apple crumble Vegan:

1. Make ready 1 cup Coconut cream(canned)
2. Prepare 1 cup frozen mixed Berry
3. Make ready 3 tablespoon regular Sugar
4. Take 2 tablespoon Cornflour
5. Make ready For Apple crumble
6. Prepare 1/2 cup roasted flatten rice(poha)
7. Prepare 2 Apples
8. Make ready 1 teaspoon Cornflour
9. Prepare 2 teaspoon regular sugar
10. Make ready 1/4 cup All purpose flour
11. Take 1/4 cup Jaggery powder
12. Take 2 tablespoon Vegetable oil
13. Make ready 5-6 Walnuts
14. Make ready as needed dessicated coconut to garnish

Vegan Berry and Apple Crumble Vegan Berry and Apple Crumble. Either way, this vegan pudding is berry good. Sprinkle the crumb all over and finish with an extra sprinkling of sugar. Vegan Apple Crisp recipe that is gluten-free, dairy-free, and refined sugar-free.

Steps to make Coconut berry pudding with Apple crumble Vegan:

1. Take 1 cup of frozen mixed berries and place them to a saucepan.
2. Reserve 1/4th cup of berry liquid to a cup which will be used later.
3. Cook the berry mixture in medium heat until the berries become soft and mushy.
4. With a hand blender blend the mixture to make a compote like consistency. If some chunks of berries are not blended it is ok.
5. Add in 3 tablespoon of sugar and stir well to mix.
6. Cook until sugar melts completely.
7. Take out 1/4th cup of the compote to a cup for topping and garnish.
8. 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.
9. Stir well to incorporate cream to the berry mixture.
10. Take 2 tablespoons of cornflour and mix to the previously reserved berry liquid.
11. Mix well to make a mixture and add in to the coconut berry mixture slowly, stirring constantly.
12. Cook in medium low heat until the mixture becomes thick custard like consistency.
13. Remove from heat and stir continuously until the mixture becomes little cool.
14. Prepare some pudding mould by lining them with cling film. I use small ramekin bowls and some silicon moulds to set the pudding.
15. Pour the cool pudding mixture to each mould, cover and keep in the refrigerator for about 4 hours to set completely.
16. 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.
17. 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.
18. Stir well to mix and then add in 2 tablespoon of vegetable oil.
19. Crush some walnuts and add in to the mixture.
20. Also add in 2 tablespoon vegetable oil and mix well so that the mixture becomes moist.
21. Take 2 apples, peel and chop roughly.
22. Take a 8-9 inch diameter baking dish, put the chopped apples there. Sprinkle 2 teaspoon of sugar and 1 teaspoon of cornflour.
23. Mix well to coat cornflour and sugar nicely and spread evenly.
24. Now spread the prepared flatten rice mixture over the apply mixture.
25. Bake them in a preheated oven at 180 degree C for 15 to 20 minutes or until the top becomes golden brown.
26. When the pudding sets completely, take out from the refrigerator and demould carefully. As I used cling flim, it becomes easy to demould.
27. Transfer to a serving plate. Also place some apple crumble.
28. Sprinkle some dessicated coconut on the top of the pudding, also pour some berry compote and serve immediately.
29. They are perfect vegan dessert to serve to any party or gatherings.

Made with rolled oats, almond flour, coconut oil, and sweetened with a little bit of maple syrup, this apple crisp made without butter comes together in less than an hour. And this time of the year is perfect for baking delicious, super healthy, sweet treats, like this vegan apple and blackberry crumble, which is also fat-free, although you can add some coconut oil or any other healthy fat if you want, it's up to you! Coconut oil stands in for butter to make a vegan version of a classic, comforting apple crisp laced with cinnamon and tart dried cherries. Mix together the ground almonds, coconut, maple syrup and olive oil in a bowl with the remaining teaspoon of cinnamon. It should have the consistency of damp sand.

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