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    Recipe by Bailey Campbell

    Forward by Iron Vegan

    Smooth, creamy, and refreshing. The perfect breakfast, post-workout treat, or dessert to tantalize your taste buds, this pudding is made with a special ingredient to help you relax.

    Two nutritious plant-based milks form the base of this pudding. Almond milk is a rich source of calcium and vitamins, in particular vitamin E, which can’t be produced by our bodies and needs to be consumed through diet or supplements.1Nutrient dense and a good source of fibre, coconut milk is rich in vitamins C and E and minerals such as iron, calcium, potassium, magnesium, and zinc.1  

    Our newest product, Rebound Recovery, promotes relaxation and relieves inflammation with a holistic blend of adaptogens and calming ingredients like L-theanine. Made with real food ingredients like organic chaga mushroom, turmeric, and tart cherry and in a delicious Tropical Mango Peach flavour, it’s the perfect addition to support your active body.

    Make this ahead of time and your future self will thank you!

    Clock Icon
    Prep Time:

    15 mins

    Cook time:

    3 hour chill time

    Servings Icon
    Serves:

    2



            By: 

    Bailey Campbell

    Ingredients

    • 1 cup full fat coconut milk
    • 1 cup almond milk
    • 2 tbsp powdered sugar
    • Pinch of salt
    • 3 tbsp corn starch
    • 1 tsp vanilla extract
    • 1 scoop Tropical Mango Peach Iron Vegan Rebound Recovery
    • 1 cup coconut whip cream

    Directions

    1. In a medium size saucepan, combine the coconut milk, almond milk, powdered sugar, and salt and whisk until combined.
    2. Heat the milk over medium low heat, stirring often, until it begins to simmer. Scoop out about 1/2 cup hot milk into a small bowl and whisk with the corn starch into the small bowl.
    3. Pour the corn starch mixture into the saucepan, whisking constantly. The milk mixture should thicken immediately. Continue to stir with a whisk until there are no lumps.
    4. Remove from the heat, stir in the vanilla extract and the Tropical Mango Peach Rebound Recovery, and cool for about 15 minutes, then scoop the pudding into a large bowl. Cover it with plastic directly on the surface of the pudding which will help to reduce lumps from forming in the refrigerator.
    5. Place in the fridge for about 45 minutes.
    6. Uncover it and fold in the coco whip until well mixed. You can whisk again to remove any further lumps.
    7. Divide the mousse into 2 glasses or smaller ramekins, cover, and chill overnight.
    8. Top with more coconut whip, peaches, and nuts. Enjoy!

     

    Instagram Handle@basicswithbails

    References:

    1. Sethi, S., Tyagi, S. K., & Anurag, R. K. (2016). Plant-based milk alternatives an emerging segment of functional beverages: a review. Journal of food science and technology, 53(9), 3408–3423. https://doi.org/10.1007/s13197-016-2328-3