Strawberry Topped Vanilla Pudding (Vegan)

• FOR THE TOPPING:
• 1 Tablespoon Cornstarch
• 2 Tablespoons Cane Sugar, Or Honey (add A Little More If Your Berries Are Very Tart)
• 1/3 cups Water
• 2 cups Strawberries, Finely Diced, Or Whole Raspberries
• FOR THE PUDDING:
• 3 Tablespoons Cornstarch
• 1/4 cups Water
• 1-1/2 cup Vanilla Coconut Milk (See Note)
• 1/4 cups Cane Sugar (or Honey)
• 1/4 teaspoons Vanilla Extract

1. For the topping:
2. Combine cornstarch, sugar and water in a medium saucepan. Whisk, add strawberries and bring to the boil. Simmer for a minute before cooling-you should have a beautiful fruity sauce. Chill in the fridge.
3. For the pudding:
4. Stir cornstarch and water in a small bowl. Pour mixture into a medium saucepan, whisking in coconut milk, sugar and vanilla. Keep whisking as it comes to the boil over a medium heat, until it thickens.
5. Spoon mixture immediately into glasses, jars or cups and chill. Adding strawberry topping. Serve and savour the deliciousness!
6. Note: If you can't find vanilla coconut milk, use regular coconut milk with 2 additional teaspoons vanilla extract.

cornstarch, sugar, water, strawberries, cornstarch, ubc, vanilla coconut milk, ubc, ubc

Taken from tastykitchen.com/recipes/desserts/strawberry-topped-vanilla-pudding-vegan/ (may not work)