Vanilla-Blueberry Jelly Cups
Layered dessert cups with a vegan butter cookie base, creamy vanilla pudding, and a fresh blueberry jelly topping.
Layers 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 (freezer bag + rolling pin, or pulse 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 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 into the blueberry mixture.
- Top each cup with the blueberry jelly and refrigerate overnight to fully set.
- Store in an airtight container in the fridge for up to a week.
Notes
- For a smoother jelly, lightly mash some blueberries while simmering.
- Let the vanilla layer set before adding jelly so the layers don’t blend.
Equipment Needed
- Rolling Pin
- Food Processor
- Mixing Bowl
- Whisk
- Spatula
- Saucepan
- Stove
- Measuring Cups
- Kitchen Scale
- Cup
- Spoon
- Food Storage Container
Nutrition Facts
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