Photography by Alexandra Grablewski

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