Vegan Vanilla Pudding with Chocolate Raspberry Topping

Ingredients (for 4 servings):

Pudding

3 tablespoons cornstarch

1.5 cups vanilla coconut or soy milk

1/4 cup sugar, preferably cane

1/4 teaspoon vanilla extract

A few fresh mint leaves to serve

Topping

From 2 to 8 tablespoons of sugar (according to your taste)

1 tablespoon cornstarch

2 cups fresh or frozen raspberries

100 grams of dark chocolate

Recipe: Pudding 1. Stir the cornstarch in 2 tablespoons of water. Add coconut milk. Beat in a blender. Add sugar and vanilla. Beat up. 2. Bring the mixture to a boil over medium heat, stirring constantly. Boil for 2 minutes or until the mixture thickens. 3. Remove from heat and allow mixture to cool for about 10 minutes. Spread the mixture in four glasses. Fill the glass by about half. Put in the fridge.

Topping 1. Mix the sugar and cornstarch. Add 1/3 cup of water. Beat in a blender. Add berries. Beat up. 2. On medium heat, bring the mixture to a boil. Boil for about a minute or until the mixture thickens. Cool and put in the fridge. 3. Put a few spoons of topping on each pudding. Grate the chocolate and sprinkle each chocolate chip pudding. Garnish with berries.