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1 - Put contents of pouch in a blender, add 1 can (400ml) coconut milk, mix until smooth.
2 - Boil the mixture over medium heat until the surface starts bubbling and looks glossy. Chef Hiro says, “Keep going until it looks glossy!”
3 - Pour the mixture into 4 ramekins, place in refrigerator and chill at least 2 hours.
Enjoy with your very best friends. Gluten free / nut free / soy free / white sugar free. The inner layer of the craft bags are biodegradable.
Ingredients: Coconut sugar*, kabocha squash powder*, cocoa powder*, maple sugar*, kuzu starch*, agar, vanilla powder*.
* = Certified Organic
A poet Sora and his wife Hiro traveled around the world for 4 and a half years. Because Sora is vegan, in 2011 they came to the vegan friendly city of Vancouver. Sora started to host poetry reading events with vegan food made by Hiro. Sora asked Hiro if she could make vegan custard puddings for the event. Hiro created a vegan pudding recipe and it was huge success!
After that anyone who tried the pudding wanted to try it again. Sora and Hiro decided to start catering. As the catering numbers grew, they decided to start the small take-away window pudding shop. Now their pudding is available at many restaurants, cafes, and grocery stores.