Infused Maple Budino
2 cans unsweetened coconut milk
- ¼ cup maple syrup
- 1 tablespoon agar flakes
- 1 teaspoon nutritional yeast
- 3 vanilla beans
- 1 tablespoon cornstarch
- Pinch salt
- Coconut yogurt*
- CBD Tincture
- True Terpene Lemon OG Kush, for garnish
In a medium saucepan, whisk together coconut milk, maple syrup, agar flakes, yeast and vanilla paste scraped from the beans or ½ teaspoon vanilla extract and cook over medium-high heat.
Combine 1 tablespoon water with the cornstarch and whisk into the mixture to thicken; add salt. Cool slightly, pour into serving glasses and chill at least 3 hours or overnight.
Top with coconut yogurt, drizzle of maple syrup and a garnish of True Terpene Lemon OG Kush.
*Use labneh recipe on page 90 under Infused Sweet Potatoes with Ras al hanout and Vegan Labneh, but process coconut milk for only 12 hours.
Recipes Courtesy of Melissa D’Elia