Vegan coconut and blueberry puddings with lavender and nata de coco

 

 Ingredients: 

A cup of frozen blueberries 

a few cubes of nata de coco in syrup

lavender petals 

2 tbsp sugar

1x400ml can coconut cream +

same amount in boiling water to rinse the can

1 tsp agar agar

 

Place the blueberries and nata de coco in a bowl, add a few petals of lavender and let it defrost.

Place the coconut cream in a pot, fill the can with the same amount of boiling water to rinse it and add into the pot.  Add the sugar a tsp of agar agar and bring to the boil stirring constantly. When it boils add half of the blueberries (but not the nata de coco) and their juice. Fill 4 to 6 glasses and let it set. Then add the rest of the blueberries and nata de coco (it will have changed colour from translucent to purple) and decorate with lavender petals. refrigerate for a few hours before serving.

Photos and Recipes by Alessandra Zecchini ©