Vegan Low-Sugar Tangerine Pudding

Ingredients

• Tangerine Juice1/4 glass (63 g)
• Cornstarch1 tablespoon (10 g)
• Panela1 teaspoon (5 g)
• Vanilla Extract1 teaspoon (5 g)
• Almond Milk1/2 cup (120 ml)
• Stevia2 packet (2 g)

Instructions

1. 1

   Step 1

   For this recipe you will need enough time to take the pudding to the fridge for about 5-6 hours.

2. 2

   Step 2

   Add the cornstarch with water (half the amount of cornstarch) in a bowl. Mix and set aside.

3. 3

   Step 3

   In a pot, mix the almond milk with the vanilla extract, stevia and tangerine juice.

4. 4

   Step 4

   Take over medium heat and heat without boiling.

5. 5

   Step 5

   Add the cornstarch and cook for 5-7 minutes while you constantly stir until thickened.

6. 6

   Step 6

   Next, make the caramel: In a small pot, mix the panela with the water (twice the panela amount).

7. 7

   Step 7

   Take over medium heat while you constantly stir until the panela is dissolved and gets a caramel color.

8. 8

   Step 8

   Once the caramel is done, pour immediately in a bowl and add the pudding mixture.

9. 9

   Step 9

   Take to the fridge for 5-6 hours, remove and serve. You can garnish with some tangerine wedges.

10. 10

    Step 10

    You can replace stevia with your favorite sweetener. For example, erythritol, sucralose, xylitol, monk fruit, etc.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Vegan Low-Sugar Tangerine Pudding can be prepared ahead and refrigerated for a short breakfast prep window. Reheat gently or serve cold depending on the recipe style.