Coconut & raspberry pudding – dairy free & vegan friendly

coconut & raspberry pudding

Great as a dessert, even better as breakfast, my simple coconut & raspberry pudding, which is dairy free and vegan friendly.

You will need;

  • 1 can coconut milk
  • 1 teaspoon agar agar
  • 2 cups raspberries
  • 1 teaspoon coconut sugar
  • 1 tablespoon sesame seeds
  • 1 tablespoon desiccated coconut

Check out my YouTube video, on how to make this simple pudding. You can make it in advance and it will keep well covered in the fridge for a few days.

I am inspired by all the fresh produce at my local market in Tavira. Today I picked up a large punnet of fresh raspberries and couldn’t wait to get home to make this delicious dessert. I divided the mix into three, 2 desserts for today, and 1 breakfast is ready for me tomorrow. I will add a little bit of home made granola to create a delicious and filling plant based breakfast.

Let me know if you try this recipe. I don’t add extra sugar to the milk mixture, but you may like to add a teaspoon of sugar if you have a sweet tooth.

It’s very hot here today, too hot for cooking, but this simple dish is perfect chilled to enjoy under the shade of a carob tree. The dogs are shuffling around the kitchen to keep cool, so it’s Ginger and Bird my Hungarian Vizsla you may be able to hear in the background.

I don’t use exact measurements, use a tea cup if you don’t have a proper cup measurement – its the same thing!

Thanks for stopping by, have a beautiful day!

Vegan Frittata

Vegan frittata - a great substitute for omelette.

I make this vegan fritatta for breakfast, or cut into slices when cold, to take on picnics and hiking adventures. It’s very simple and high in protein from the chick pea flour. I use Kala namak (you will see me grind it in the pestle and mortar in the video) which is a kiln-fired rock salt used in South Asia with a sulphurous, pungent smell. It is also known as “Himalayan black salt“. It gives the fritatta an eggy taste, but use sparingly as its very eggy indeed!

Vegan frittata

A quick and easy breakfast omlette alternative. Great for picnics too!
Prep Time 5 minutes
Cook Time 5 minutes
Course Breakfast
Servings 4


  • Frying pan
  • whisk


  • 1 cup chick pea flour (gram flour)
  • 1 tbsp coconut oil (or peanut oil)
  • 1 whole small red pepper - chopped
  • 1 whole leek - finely sliced
  • 1 tsp dried or fresh herbs
  • 1 pinch (small ground nugget of) Kala Namak - black salt
  • 1 pinch black pepper
  • water


  • Whisk chick pea flour with Kala Namak, pepper & water until batter consistency
  • add oil to pan and fry veggies until soft
  • sprinkle herbs over cooked veggies
  • pour batter mix over veggies and cook until mix is firm and set
  • flip over to cook other side (smaller ones are easier to flip)
  • Ready to serve! -


Make smaller fritattas to flip easier.
Use ordinary salt if you don't want or need an eggy flavour.
Keyword frittata, vegan

I’m asked daily how to go vegan overnight, it takes time and some planning. You will need a good supply of herbs and spices to jazz up your veggies. More recipes coming soon. This one is simple and one of my faves for breakfast, instead of an omlette.

Now….cook off!

Gail x