Coconut Pudding


  • 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


  1. 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.
  2. 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.
  3. 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.
Browse Cook(s): Valisa Nogueira

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.