Vegan Almond-Vanilla Pudding

Combine 1/4 cup almond milk and cornstarch in a small bowl and stir until completely blended.

Heat remaining 1 cup almond milk and agave nectar in a saucepan over medium-low heat until mixture barely starts to boil. Stir in cornstarch mixture. Continue cooking and stirring at a slow boil until thickened, 7 to 9 minutes. Remove from heat and stir in vanilla seeds and coconut oil.

Pour into two pudding dishes and refrigerate, 8 hours to overnight. Serve topped with vegan whipped cream.