1 1/2cupsOreo cookie crumbsleave out for gluten-free!
Instructions
To make Chocolate Pudding:
Combine sugar, cocoa powder, cornstarch and salt in a medium sized sauce pan. Gradually whisk in the Coconutmilk and bring mixture to a boil. Whisk constantly for 3 to 5 minutes until the pudding thickens and remove from heat. Place the beaten egg into a medium glass or metal bowl and slowly add the hot pudding while whisking constantly. Add in the chopped dark chocolate and stir until the chocolate is melted. Allow to cool for 15 minutes then place pudding in a ziplock bag. Be sure to squeeze the air out so a skin doesn't have the chance to form on top of the pudding.
To make Vanilla Pudding:
Combine sugar, cornstarch and salt in a medium sized sauce pan. Gradually whisk in the Almondmilk and bring mixture to a boil. Whisk constantly for 3 to 5 minutes until the pudding thickens and remove from heat. Place the beaten egg into a medium glass or metal bowl and slowly add the hot pudding while whisking constantly. Add in the vanilla extract and stir until combined. Allow to cool for 15 minutes then place pudding in a ziplock bag.
Line up your tall shot glasses or little bowls to make assembly easy! Cut a corner from each of the pudding bags. Pipe in vanilla pudding in each shot glass to a little less than half the glass. Sprinkle in a tablespoon of oreo cookie crumbs. Pipe in chocolate pudding. Top with oreo and a flower garnish. Chill in the refrigerator for 2 house prior to serving.