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Coffee Pudding w/ Almond Butter Crunch
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Take a big bite!
When I was a young child living in Taiwan, my mother used to allow me to choose an occasional dessert that I could have in the early evening, before dinner. I almost always chose a custard pudding of some sort, not necessarily because I loved the taste, but because I liked to throw the pudding cup between my hands and feel it bounce and jiggle in my palms.
Today, I made one of the easiest desserts ever. I found a Cappucino Soy Milk from WestSoy and immediately fell in love with its rich, sweet coffee flavor. Although the soy milk was delicious on its own (it's even better when it's chilled), I wanted to try to create something with it. So, I decided to make custard-pudding cups, using soy milk as the base.
2 cups of Cappucino Soy Milk, 1.5 Tablespoons of Gelatin Powder and a dash of instant coffee granules make this sweet and simple dessert. I'd throw in a little bit of a sweetener, too, as the instant coffee granules may highlight the java's bitterness.
The almond butter crunch topping seen in the photo is made by drizzling homemade almond butter (recipe to come in the next post) over the pudding cup right before serving .
Enjoy this fun, delicious, easy and guilt-free dessert!
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