FRESH BLUEBERRY PUDDING
Made with fresh blueberries and almond coconut milk. Topped with vanilla mint sauce flavored with cinnamon and coriander! International flavors!
2 lbs. fresh blueberries
1/2 c. water
3/4 c. light brown sugar
1/3 c. cornstarch
2 c. Almond Coconut Milk (I used Almond Breeze brand)
1/2 t. sea salt
2 t. ground coriander
In extra-large saucepan combine blueberries and water. Bring to boil, cook 1 minute, then remove from heat.
Add brown sugar, stir till dissolved.
Combine cornstarch and almond milk in bowl, and stir with whisk till completely dissolved. Add to blueberries.
Return to medium heat. Stir well and often till blueberries thicken.
Add sea salt and coriander. Stir well, and continue to cook, stirring often, till pudding turns dark purple. Cool in pan to room temperature.
Spoon into dessert cups and refrigerate till cold.
12.3 oz. pkg. Silken extra firm tofu, rinsed (I used Mori-Nu brand)
1/4 c. light brown sugar
1/4 t. sea salt
2 T. vanilla extract
1 t. ground coriander
1/2 t. cinnamon
1/2 t. turmeric
1 T, corn oil
1/2 t. dried mint, crushed finely
powdered sugar for garnish (optional)
Place tofu in food processing container. Process till smooth. Add remaining ingredients, one at a time, processing after each addition till smooth.
Transfer to bowl and refrigerate till cold.
To serve: Remove dessert cups from refrigerator, top with vanilla mint sauce, and if desired sprinkle with powered sugar.
Notes: Another use for this delectable blueberry pudding: Spread on a toasted English muffin. Heavenly! Or, your favorite gluten-free toast!