Coconut and Tamarind Vegan Pudding

1.In a medium saucepan, combine the plant-based milk, tamarind pulp, coconut sugar, cornstarch, and salt. Whisk together until smooth and well combined.

2.Place the saucepan over medium heat and cook the mixture, stirring constantly, until it thickens and starts to bubble, about 5-7 minutes.

3.Once thickened, remove the saucepan from the heat and stir in the vanilla extract. Mix well to incorporate the vanilla flavor.

4.Pour the pudding mixture into individual serving bowls or a large dish. Allow it to cool at room temperature for about 15 minutes, then refrigerate for at least 2 hours to set.

5.While the pudding is chilling, prepare the toasted coconut. In a small skillet, heat the coconut oil over medium heat. Add the shredded coconut and toast, stirring frequently, until golden brown, about 3-5 minutes. Be careful not to burn it!

6.Once the pudding has set, remove it from the refrigerator and top each serving with the toasted coconut before serving.