Oreo Dessert with Coconut and Almond Milk Pudding

Ingredients

• 3 gelatin sheets

• 100g Oreo cookies

• 350g coconut milk

• 100g almond milk

• 1 tsp vanilla extract

• 5g chopped almonds

• 5g shredded coconut

Instructions

1. Soak the gelatin sheets in cold water.

2. Crush the Oreo cookies in a food processor until fine crumbs form.

3. Heat the coconut milk and almond milk together with the vanilla extract, but do not let it boil.

4. Remove the pan from the heat.

5. Squeeze out the gelatin sheets and dissolve them in the warm milk.

6. Divide half of the Oreo crumbs over four glasses.

7. Place one glass on a scale and pour exactly 16g of the milk mixture over the crumbs. Repeat for the other glasses.

8. Gently stir the cookie crumbs and milk with a long spoon or skewer until combined into a thick paste.

9. Chill the glasses in the refrigerator for 10 minutes.

10. Pour the remaining milk mixture into the glasses and let it set in the refrigerator for about 3 hours.

11. Just before serving, sprinkle the remaining Oreo crumbs on top.

12. Finish with the shredded coconut and chopped almonds in the center of each glass.

Tip: For a completely plant-based version, replace the gelatin with ½ teaspoon agar-agar and use vegan Oreo cookies. When using agar-agar, let it simmer gently with the milk and vanilla extract for 2 minutes.

Storage Advice
Keep refrigerated for up to 3 days.

Nutritional information