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Tricolour Vanilla Almond Pudding


Green Layer
Bread (At least a day old) – 2
Vanilla Almond milk – 150ml
Spinach green Extract (Sprig) – 2 drops
White Layer
Vanilla Almond milk – 250ml
Sugar – 25g
Cornflour- 1 1/2 tbsp
Origin Protein vanilla powder – 1 scoop
Orange Layer
Sago – 50g
Orange & carrot juice – 150 ml
Paprika orange extract (Sprig) – 2 drops


1. Tear bread into small pieces. Add 2 tbsp into each dessert jar.
2. Mix almond milk with 2 drops of spinach green extract.
3. Add almond milk to the bread pieces. Press the bread pieces down and let them soak in the milk.
4. In the meantime, cook sago until transparent. Take a mix of carrot & orange juice and add to the cooked sago and set aside. For more colour you can add a couple of drops of orange extract.
5. In a milk pan add the sugar, cornflour, origin vanilla protein powder and vanilla almond milk. Stir to combine.
6. Bring the mix to a boil and then bring the heat down and cook on medium heat stirring continuously until the mixture thickens. Let it cool for a few minutes. If a layer of skin forms on the surface, stir before transferring to the dessert jar.
7. Now top the soaked bread with the vanilla pudding mix. Refrigerate for a couple of hours until it sets.
8. Top the pudding with the carrot orange sago.

Serve chilled! 🧊😋