1 cup graham cracker crumbs
3 tbsp non-dairy milk, or milk of your choice
1 can (14 oz/398 ml) light coconut milk
1 cup non-dairy yogurt or 2% plain yogurt
Toppings (optional): yogurt, berries
- Prepare the crust. In a bowl, combine graham cracker crumbs and milk.
- Place Muffin Maker (set of 2) on two ¼ Sheet Pans. Divide mixture between 12 wells. Push down firmly. Set aside.
- In Multipurpose Pot, whisk mix with coconut milk. Bring to a boil over medium-high heat, stirring frequently. Immediately remove from heat. Whisk in yogurt.
- Pour filling into each well—you will have filling leftover, don’t overfill! Refrigerate 1 hr until set. Top with yogurt or berries, as desired.