Vanilla-Blueberry Jelly Cups
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 12 cup
- Difficulty: 2 (1 - 5)
-
Allergens: Gluten Soy
- Categories: Desserts Desserts in Cups
Layered dessert cups with a vegan butter cookie base, creamy vanilla pudding, and a fresh blueberry jelly topping.
Instructions
- Refrigerate the canned coconut milk overnight to separate the cream from the water. Do not shake or rotate the can.
- Crush the vegan butter cookies into crumbs by either using a freezer bag and rolling pin or pulsing them in a food processor.
- Place 1 teaspoon of cookie crumble into the bottom of each cup and set aside.
- In a bowl, mix the instant vanilla pudding powder with soy milk. Add the coconut cream (only the solid part from the refrigerated coconut milk) and mix well.
- Fill the cups with the vanilla cream mixture and refrigerate until set.
- For the blueberry jelly, place blueberries and sugar in a saucepan. Simmer on low heat until the sugar dissolves and the blueberries soften.
- Prepare the agar according to the package instructions and mix it with the blueberry mixture.
- Fill each cup with the blueberry jelly and refrigerate overnight to set.
- Store in an airtight container in the fridge for up to a week.
Nutrition Facts
12 Servings per container
Serving Size 1 cup (200 g)
Amount per serving
Calories 250
% Daily Value
Total Fat 12 g
15%
Saturated Fat 8 g
40%
Trans Fat 0 g
0%
Cholesterol 0 mg
0%
Sodium 200 mg
9%
Total Carbohydrate 35 g
13%
Dietary Fiber 2 g
8%
Total Sugars 25 g
50%
Protein 3 g
6%
Vitamin D 0 mcg
0%
Calcium 10 % DV
1%
Iron 10 % DV
56%
Potassium 10 % DV
0%
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily
diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is an estimate and has been calculated automatically