Hello everybody, it’s Brad, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, coconut berry pudding with apple crumble vegan. One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
To make the coconut crumble, place the sugar, coconut, butter and flour in a bowl and rub with your fingertips until the mixture resembles course breadcrumbs. Place the sugar, vanilla seeds, apples and blueberries in a bowl and mix well to combine. berry and yoghurt crumbles. Our recipe is made using apples, berries and coconut - delicious.
Coconut berry pudding with Apple crumble Vegan is one of the most popular of recent trending foods on earth. It is enjoyed by millions daily. It is simple, it is fast, it tastes delicious. They’re nice and they look fantastic. Coconut berry pudding with Apple crumble Vegan is something that I’ve loved my entire life.
To begin with this particular recipe, we have to first prepare a few components. You can have 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:
- Prepare 1 cup Coconut cream(canned)
- Make ready 1 cup frozen mixed Berry
- Make ready 3 tablespoon regular Sugar
- Take 2 tablespoon Cornflour
- Get For Apple crumble
- Prepare 1/2 cup roasted flatten rice(poha)
- Take 2 Apples
- Make ready 1 teaspoon Cornflour
- Make ready 2 teaspoon regular sugar
- Make ready 1/4 cup All purpose flour
- Prepare 1/4 cup Jaggery powder
- Make ready 2 tablespoon Vegetable oil
- Get 5-6 Walnuts
- Get as needed dessicated coconut to garnish
In order to make the crumble topping vegan, I use coconut oil instead of butter. Swap butter for melted coconut oil to make a totally vegan apple crumble. This one is flavoured with warming cinnamon from vegan expert Richard Makin. Vegan coconut pudding comes together nicely with just four ingredients.
Steps 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.
Jazz it up with a garnish of berries or mango if desired, for a perfect any-time-of-year If you're looking for the perfect vegan dessert idea—void of eggs, cow's milk, and dairy—try old-fashioned-style vegan coconut pudding. Allergy Information: Vegetarian, Dairy Free, Lactose Free, Wheat Free, Gluten Free, Vegan. With a crunchy and sweet crumble atop tender apples and juicy berries, this comforting vegan treat is the perfect easy chilled vegan butter or coconut oil. To serve: vegan vanilla ice cream or custard. Give your crumble a tropical twist with a sprinkle of desiccated coconuts.
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