- 1 can coconut milk
- the same amount of soy or almond milk
- 6 Tbsp. beet sugar
- 3 Tbsp. cornstarch
- 3 Tbsp. coconut flakes
- 2 c. water
- 2/3 c. agave nectar
- 15 pitted prunes
- Place all ingredients in a medium pan, mix well. Cook the mixture over medium heat for 10 – 15 minutes, stirring constantly until the mixture is that of thick cream.
- Put the mixture into a lightly oiled cake pan, place in the refrigerator until pudding is very cold. Remove from pan onto a large dish.
- For the prune sauce, place all of the sauce ingredients in a medium saucepan. Bring to a boil and cook over medium heat for about 10 minutes, or until it becomes a thick syrup. Allow sauce to cool and place in the refrigerator. Once cold, pour the syrup over the pudding, and serve.