Vegan Mango Pudding with Pistachio Crumble

Instructions

1. Stir in agar agar powder into water in a small sauce pan.
2. Bring to a boil on the stove and simmer for 2-3 minutes.
3. At the same time, combine mango puree, coconut milk, saffron, vanilla, sugar and salt in another saucepan and heat until hot, but not boiling. Stir a few times to make sure everything combines.
4. Add hot agar agar liquid to mango puree and stir to combine.
5. Pour pudding mixture into individual ramekins, bowls or jars and allow to cool at room temperature for an hour or so. 
6. Then, cover with plastic wrap and transfer to the fridge.
7. While the pudding is chilling, Preheat the oven to 350F and line a baking sheet with parchment paper. 
8. In the bowl of a food processor, pulse the pistachios until small but not powder. Add the almond flour, coconut, salt, sugar, and pulse a few more times to combine. 
9. Next, add the melted coconut oil and pulse until it forms pea-sized crumbs.
10. Transfer mixture to baking sheet, pat down until about 1/2 inch thick and put in the oven for 10 minutes. 
11. After 10 minutes. mix around mixture with a spatula and put in the oven again for 5-7 minutes until toasty and golden brown. Allow to cool before using for pudding. 
12. For the coconut whip cream, you can buy store bought in the freezer section  or make your own by putting a can of full fat coconut milk or coconut cream in the refrigerator for a few hours until the liquid separates from the cream. When you open the  can, all of the cream should have come to the top. You can whip a little bit with a hand blender and use as is or add a little vanilla and maple syrup!
13. To assemble: top mango pudding with some coconut whip cream and sprinkle with pistachio crumble.