Tilth

Vegan Coconut Pudding
2 1/2 cups (591 milliliters) full-fat canned coconut milk (this is almost 1 1/2 400-ml cans)
7 Tbsp (88 grams) sugar
pinch of salt
7 Tbsp (55 grams) cornstarch
1 tsp vanilla extract
1/2 Tbsp coconut oil

In a small saucepan over medium heat, stir together 1 1/2 cups of the coconut milk with the sugar and salt, stirring occasionally until the sugar is dissolved.

Meanwhile, mix the remaining 1 cup of coconut milk with the cornstarch in a small bowl until well combined. It may appear lumpy at first but keep stirring and it’ll combine.

Remove the pan from the heat and stir in the cornstarch mixture while stirring constantly.

Once well combined, put it back on the stove, turn the heat to medium and cook until thickened like pudding, whisking constantly (do not walk away and do not stop whisking!) Do not let it continue cooking once it’s thickened – this can cause the cornstarch to break down and will make the pudding runny.

Remove from the heat and stir in the vanilla and coconut oil. Let cool until room temperature and then refrigerate in an airtight container.

Blueberry Compote
¾ lb Washington blueberries (fresh or frozen, about 3 ½ c)
¼ c sugar
½ lemon, zested & juiced
2 Tbsp cornstarch
2 Tbsp red wine
Pinch of salt

In a small saucepan over medium heat, stir together blueberries, lemon juice & zest, sugar and salt. Cook until berries release their liquid stirring occasionally.

Meanwhile whisk together the red wine and cornstarch.

Once berries have released their liquid strain and return liquid to the pan, reserving the berries. Cook stirring often until the sauce has thickened to a syrup consistency.

Once the sauce has thickened whisk in the cornstarch slurry. Stir constantly until sauce begins to thicken.Return berries to the pan and return to a simmer. Let cool until room temperature and then refrigerate in an airtight container.

Vegan Oat Crumble
½ c flour
⅓ c brown sugar
¾ tsp salt
1 ½ c oats (divided, 1 c & 1/2 c)
¾ c coconut oil, cold, cut into pieces (6oz weight)

Preheat oven to 350°F

In a food processor pulse flour, brown sugar, salt and 1 c oats to blend. Pulse in coconut oil until no dry spots remain.

Transfer to a bowl and mix in remaining oats.

Line a baking sheet with parchment paper (or a silpat) and heavenly spread the crumble on it.

Bake for 10-12 mins, or until golden brown, turning the tray halfway through.

Cool to room temperature.

Assembly
It’s best to wait to assemble the parfaits until just before eating. Layer the pudding, compote and topping into individual glass ramekins/jars, alternating layers until full