Colombian Vegan Agua de Panela and Coconut Tres Leches Pudding (Plant-Based)

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 cup raw cane sugar (panela) 4 cups water 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg 1 1/2 cups coconut milk, divided 1 1/2 cups almond milk 1 cup canned coconut cream 1/4 cup cornstarch 2 teaspoons vanilla extract Pinch of salt

Instructions

1. In a saucepan, combine panela, water, cinnamon, and nutmeg. Bring to a boil, then reduce heat and simmer for 5 minutes. Let cool.
2. In another saucepan, whisk together 1 cup coconut milk, almond milk, and cornstarch. Heat over medium heat until it thickens, stirring constantly. Remove from heat and stir in vanilla extract and a pinch of salt.
3. Strain the panela syrup into a shallow dish. Pour the pudding mixture over the syrup, creating layers. Chill for at least 4 hours or overnight.
4. In a separate bowl, whisk together remaining coconut milk and coconut cream. Before serving, drizzle this mixture over the chilled pudding.

Chef’s Insight

The combination of panela and coconut milk creates a unique flavor profile that is both rich and refreshing, making this dessert perfect for warm weather gatherings.

Notes

This recipe is perfect for a vegan dinner party or as an elegant dessert for special occasions.