Vegan Vanilla Pudding with Chocolate-Raspberry Topping

• 3 Tbs. Bobs Red Mill Cornstarch
• 1 1/2 cups Silk Vanilla Coconut Milk or Soymilk
• 1/4cup Florida Crystals Organic Cane Sugar
• 1/4 tsp. vanilla extract
• 28 Tbs. Florida Crystals Organic Cane Sugar
• 1 Tbs. Bobs Red Mill Cornstarch
• 2 cups fresh or frozen raspberries
• 13 cup Chatfields Semisweet or Double-Dark Semisweet Chocolate Chips

1. To make Pudding: Stir together cornstarch and 2 Tbs.
2. water in small bowl.
3. Transfer to medium saucepan, and whisk in coconut milk, then sugar and vanilla.
4. Bring mixture to a boil over medium heat, whisking constantly.
5. Cook 2 minutes, or until mixture has thickened.
6. Remove from heat, and cool 10 minutes.
7. Spoon 1/2 cup Pudding into four glass cups.
8. Cool, and then chill in refrigerator.
9. To make Topping: Combine sugar and cornstarch in medium saucepan.
10. Whisk in 1/3 cup water.
11. Add raspberries, and bring to a boil.
12. Simmer 1 minute, or until mixture thickens.
13. Cool, and then chill.
14. Spoon 1/4 cup Topping over each Pudding.
15. Sprinkle each serving with chocolate chips.

red, vanilla coconut milk, crystals, vanilla extract, florida crystals, red, frozen raspberries, chatfields semisweet

Taken from www.vegetariantimes.com/recipe/vegan-vanilla-pudding-with-chocolate-raspberry-topping/ (may not work)