Recreate the delicious flavor of Almond Joy chocolate with this pudding parfait! Simply combine coconut and almond milk, sprinkle some crunchy almonds and chocolate chunks, and crumble some cookies for layers of sweet, sweet happiness. Make sure to keep some cookies intact for dipping!

Almond Joy Pudding With Cookie Dippers [Vegan]

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Serves

6-8

Cooking Time

40

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Ingredients

For the Pudding:

  • 1 cup full-fat coconut milk
  • 3 1/2 cups almond milk
  • 1 1/4 cups sugar
  • 6 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 2 teaspoons vanilla extract

For the Coconut Cookie Dippers:

  • 1 cup sugar
  • 1/4 cup coconut oil, melted
  • 1/4 cup almond milk
  • 1/2 teaspoon salt
  • 2 teaspoons vanilla extract
  • 1 1/2 cups flour
  • 1/2 cup unsweetened dried coconut shreds
  • 1 cup semi-sweet dark chocolate chunks or vegan chocolate chips
  • 2/3 cup raw almonds
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Preparation

To Make the Pudding:

  1. Whisk all ingredients, except the vanilla extract, in a medium saucepan until completely smooth. Place over medium heat and bring to a gentle boil. Stir for 6-8 minutes or until it's thick enough to coat the back of a spoon. Remove from heat and cool for about 20 minutes, then pour through a fine mesh strainer into an airtight container and place in refrigerator for at least 2 hours until completely cooled. You can whisk in some water if it gets too thick once cooled.

To Make the Coconut Cookie Dippers:

  1. Preheat oven to 350°F and line 1-2 baking trays with parchment. Combine sugar, salt, and coconut oil in the bowl of a stand mixer and beat until combined. Add the milk and vanilla and mix until creamed. Mix in flour and coconut shreds just until the dough comes together.
  2. Divide the dough in half and roll out each half on a lightly-floured surface. Cut into sticks and place them about 1/4-inch apart on prepared tray. Place in oven and bake cookies for 8-10 minutes, just until they are slightly browning on edges. Remove and cool for at least 5 minutes before serving.

To Assemble:

  1. Once your pudding and cookies have cooled, layer desired jars or bowls with pudding, broken cookie pieces, chocolate, and almonds. If making ahead you can store parfaits in refrigerator until ready to serve. Use the extra cookies for dipping into pudding.
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