Snowflake Dairy Free Coconut Pudding Without Gelatin – Vegan Sugar-Free, Gluten-Free Pudding

Instructions

1. 在鍋中倒入40克的玉米澱粉、50克的赤藓糖醇、400毫升的椰漿、1茶匙的香草精。
   
   攪拌均勻至無粉粒。
   
2. 開小火加熱不停攪拌至濃稠狀，大約5-7分鐘, 離火。
   
3. 取出一個長方型模具，裡面舖上一層保鮮膜。
   
4. 趁熱將麵糊倒入模具內。
   
5. 室溫放涼後冷藏1小時左右後才分切。
   
6. 鍋中放水，適量的椰絲乾內加入一小撮鹽，拼均。蒸至乾椰絲變軟，備用。
7. 冷藏1小時後取出涼糕，
   
8. 撕掉保鮮膜，切塊。
   
9. 將涼糕四面包裏上一層椰絲。完成！
1. In a casserole put 40g of cornstarch,50g of Erythritol, 400ml of Cooking coconut milk, and 1 tbsp of Vanilla. Thoroughly mix all ingredients until no lumps remain.
2. Keep stirring over lower heat, stirring until becomes thicker (About 5-7 min), turn off the heat.
3. Put a layer of plastic wrap inside a rectangular mold.
4. Pour the mixture into the mold while it’s hot.
5. Leave it cool and refrigerate for about 1hour before cutting it
6. Put some water in a casserole, mix the dried shredded coconut with a pinch of salt. Steam the dried shredded coconut until it becomes softer.
7. After 1hour take out the pudding refrigerated from the fridge.
8. Take away the layer of plastic wrap, and cut the pudding into pieces.
9. Wrap the pudding with dried shredded coconut (Steamed). Done!