White pudding with oat milk and persimmons

The recipe for white pudding with oat milk, almonds, and persimmons is a delicious vegan and gluten-free dessert that combines the creaminess of oat milk with the rich taste of almonds and the refreshing sweetness of persimmons.

Add the cornstarch, sifting it through a strainer a little at a time while stirring continuously to prevent lumps from forming in the mixture.

Continue cooking over very low heat until the mixture thickens.

If lumps have formed, use a blender and, if necessary, resume cooking so that everything thickens well.

Pour into the glasses, let cool slightly, and then place them in the refrigerator for 2 hours before serving.

Meanwhile, already clean the persimmon and slice the almonds.

Finish the glasses with a layer of persimmon, add the roughly chopped almonds, and serve cold.