This year I decided to do something fun and super easy for Easter. Focusing on bright spring colours, instead of traditional Easter shapes or flavours.
Vanilla pudding made a perfect canvas, and I loved how pretty the layers looked. The crust is just a simple no-bake graham cracker crust. And the whole thing took about 30 minutes of effort (not including chill time), so how easy is that?!
Even the chocolate bunnies were easy! Simply melt about 2 tablespoons of vegan chocolate chips and place in a plastic sandwich bag, with a corner snipped to create a small piping hole (you could also use a piping bag, fitted with a small round tip). Then on some parchment paper, pipe 2 adjoining circles, with a pair of bunny ears on the top circle, and a stem off the bottom circle (see the picture below). The stem is to anchor the bunny into the whipped cream (so don’t skip it). Repeat so you have 4 bunnies. Finally, refrigerate the chocolate bunnies until firm (approx. 15 – 20 minutes). The firmed up chocolate will peel right off of the parchment paper.
Vanilla Pudding for Easter
Recipe Type: Dessert
Makes: 4 servings (approx. 3/4 cup each)
- 1/2 cup Vegan Graham Cracker Crumbs*
- 4 tsp Vegan Butter, melted (I used Earth Balance)
- 1 1/4 cup Coconut Milk (canned, full fat)
- 1 1/4 cup Unsweetened Non-Dairy Milk (divided)**
- 1/3 cup Granulated Sugar
- 1/4 cup Cornstarch
- 1 tsp Vanilla Extract
- 1 tbsp Vegan Butter (I used Earth Balance)
- Food Colouring (I used red, yellow , and blue)
- Coconut Whipped Cream
- Chocolate Bunny
Stir together the graham cracker crumbs and vegan butter to combine. Divide between 4 serving cups/bowls and gently press into the bottom. Set aside.
In a medium sized saucepan, whisk together the coconut milk, 3/4 cup of the non-dairy milk, and sugar. Over medium heat, cook until mixture just begins to simmer.
Whisk together the cornstarch and remaining milk (1/2 cup) until thoroughly combined. Add to the milk/sugar mixture and cook, stirring occasionally, until mixture thickens and starts to bubble (about 5 minutes).
Immediately reduce heat to low and continue to cook for another 5 minutes, stirring constantly. Stir in vegan butter and vanilla extract.
Divide pudding into 3 bowls. In the first bowl, whisk in a drop of red food colouring at a time, until desired shade has been achieved. In the second bowl, repeat but with the yellow. And in the third, repeat with the blue.
Divide the the pink pudding between the 4 bowls, spooning over the crust.***
Divide the yellow pudding between the 4 bowls, spooning over the pink pudding.***
Divide the blue pudding between the 4 bowls, spooning over the yellow pudding.***
Press plastic wrap directly onto the surface of the pudding (to avoid a skin from forming), and refrigerate until chilled.
Serve with whipped cream and chocolate bunnies, if desired.
Best eaten within 2 days.
*If you can’t find vegan graham crackers, use a crunchy spice cookie instead.
**Use unsweetened plain or unsweetened vanilla. I used plain almond milk.
***I found it helpful to gently tap the dish on a counter between pudding layers to merge the layers and release some of the bubbles.