Miriam´s vegan no bake cake
with coconut rice pudding
Ingredients for the crust:
– 250 g (1 sleeve) biscoff cookies
– 5 tbs melted vegan margarine
– zest of one organic lemon
Ingredients for the filling:
– 200 g rice
– 100 g sugar
– 750 ml coconut milk & calcium
– 1 tsp vanilla
– 2,5 tsp Agar-Agar
– chopped hazelnuts
– coconut flakes
Bring the coconut milk & calcium to a boil in a saucepan. Add the rice, sugar, vanilla and Agar-Agar. Let the mixture simmer for about 30 minutes and stir every now and then so it won’t burn.
Crush the cookies. Mix them with the melted margarine and lemon zest. Press into a cake tin.
Let the rice mixture when turned into a thick pudding cool for about 15 minutes before you transfer it into the cake tin. Place the cake tin in the fridge for at least 2 hours to firm up.
Garnish with raspberries, hazelnuts and coconut flakes before serving.
Enjoy your COCO rice pudding cake!