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Serves 6-8
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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1st Keep
 Clawdia
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