Coconut pudding with blueberries and almond biscuit recipe

Coconut pudding with blueberries and almond biscuit recipe 

To be honest, we don’t know in which category we should put this delicious sweet recipe. On the one hand it’s a healthy dessert. But it’s also a filling breakfast and a great vegan alternative to yoghurt. So you can decide for yourself when you prefer to eat the blueberry coconut milk pudding and homemade almond biscuit.

Ingredients:

50ml coconut milk
2g pectin or agar-agar
50g blueberries
handful pistachios

For the almond biscuits:

40g ground almonds
20g wholemeal flour
20ml vegetable oil
20g brown sugar or coconut sugar
1g baking powder
pinch of salt

Recipe:

  1. For the almond biscuits: combine all ingredients, mix and bake in the oven for 35 minutes at 180 °C.
  2. Warm the coconut milk, but don’t let it boil. Add the pectin or agar-agar, pour into a jar, stir in half the blueberries and let cool.
  3. Scatter the remaining blueberries on the top, add bits of the almond biscuit and decorate with pistachios.

Bon Appétit!