بودينغ حليب اللوز لأمية الأتاسي باللوز المطحون وزهر البرتقال والمستكة (كشك الفقراء نباتي صرف)

Arabic 10 Mins Prep

1. Macerate the strawberries (see TOP TIP) and crush the pistachios.
2. Meanwhile, place the almonds in a food processor and pulse a few times until finely ground, but not powdered.
3. Add 4 tbsp of the almond milk along with the corn starch to a small bowl and stir until combined.
4. Shake the tin of coconut cream then add the contents to a medium-sized pot. Stir in the rest of the almond milk and corn starch-almond milk mixture.
5. Place the pot over a medium heat. Stir the mixture constantly until it comes to a boil. Let it boil for 1 minute before adding the sugar and stirring for a further1-2 minutes.
6. Remove from the heat.
7. Smash the mastic, then add it in with the orange blossom water and stir to combine.
8. Immediately ladle into 4 bowls and place in the fridge to cool for at least 4 hours, or over-night.
9. Serve topped with the macerated strawberries and crushed pistachios.

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