Ingredients :
- 150 grams sunflower spread / butter
- 500 grams gluten-free digestive biscuits / graham crackers, crushed - see my free-from recipe below
- 2 packages 3.3oz Jello Pudding (I get mine from Amazon) in vanilla, banana creme or chocolate flavours ( those flavours are all vegan and gluten-free)
- 240 ml full fat coconut milk
- light coconut milk
- fresh fruit such as raspberries, strawberries, peaches, mangoes, pineapple, kiwi etc, sliced
Method :
- Melt the butter in a large bowl in the microwave then add to it the cookie crumbs
- Press the base firmly into a fluted, loose bottomed 8" tart tin and let sit in the fridge for 10 minutes to reset the butter
- Pour the full fat milk into a bowl and whisk in the 2 packets of pudding mix, adding just enough of the thin milk to loosen it enough to a thick custard consistency
- Pour into the tart tin and refrigerate for another 10 minutes to set the pudding
- Now decorate the top with the sliced fruit
- Chill for an hour before serving and slicing. If you make it further ahead than a couple of hours don"t add the fruit until ready to serve
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