Vegan chocolate pudding with coconut cream.

1. pour coconut milk, maple syrup, vanilla extract into a bowl, add peeled and chopped avocado, cacao and peanut butter. Blend until creamy.

2) Transfer the pudding to a salad bowl and put it in the refrigerator for 15 minutes.

3. at this time, prepare the coconut whipped cream. Make sure that the milk from which you make the cream is very well chilled (preferably keep it in the refrigerator for at least 8 hours). Gently open the can with the chilled milk. Spoon the top of the cream into a bowl. Whip until you get a fluffy cream. Then add half a teaspoon of powdered sugar, a few drops of vanilla extract and whisk again for a few seconds.

4. remove the pudding from the refrigerator. Decorate it with toasted almond flakes, sliced fruit and cream.

*To be more sure of getting the whipped cream from the coconut milk, you can put the bowl in which you will make it in the refrigerator for 30 minutes.