Please tell me I’m not the only one that’s super full of activities and with a to-do list longer than life. I don’t know if it’s because the back to school season is in full swing or if it has to do with the fact that I was pretty used to the Summer slow pace, but suddenly I find myself with very little time to cook.

So I’ve been brainstorming ways to create a healthy and easy dessert recipe that’s weeknight approved, and I’m happy to say I found it!

Enter this Raspberry Pudding that’s to die for!

To say that this is really delicious is an understatement this Raspberry Pudding is jam packed with flavor and is really easy to whip up at home. I especially love the fact that it also holds really well in the fridge so you can actually whip it up on the weekend and then have enough pudding to last you through the week.

For me, the reason why it’s so flavorful is because we are adding real raspberries to the mix. You can go with fresh raspberries if you can still find them but I prefer to go with frozen ones since they are available year round and still pack all the nutrients and vitamins just like the fresh ones.

I also like to make it with a mix of coconut cream and coconut milk since they add a fresh and coconut taste that I personally love while giving the pudding a silky and creamy texture that’s just to die for.

I also love to add an extra layer of crunchiness to the pudding with a vegan and gluten-free cookie. While it’s totally optional and you can definitely take it out if you don’t feel like adding it or don’t have any at hand, I find that the creamy + crunchiness mix of textures is a match made in heaven.

Raspberry Pudding

Ingredients
2 Cups coconut milk
1 Cup coconut cream
¼ Cup non-GMO cornstarch
½ Cup honey
2 Cups raspberries
½ Cup water
Vegan and gluten-free cookies

Directions
In a large saucepan over medium heat, cook the raspberries, honey, and water together until getting a jam consistency.
Pour half of the batter into a jar and refrigerate for 3 hours to make the raspberry jam.
Add the coconut milk, coconut cream, and cornstarch to the remaining batter in the saucepan and mix it. Let it simmer for 5 minutes.
Remove from the heat and let it cool down for 15 minutes.
Pour the pudding batter into the glasses, cover them, and refrigerate for 3 hours.
Garnish the pudding with the raspberry jam and a cookie.
Serve and enjoy.