Heat a large skillet over medium. To the dry skillet, add the fig leaves. Toast them until they become very fragrant and begin to curl up and dry out. This will take about 2-4 minutes total. 

Remove the fig leaves from the pan and let them cool down a bit. Once they’re cool enough to handle, use your hands to crush the leaves into smaller pieces and add them to a small pot. Add 1 cup of oat or cashew milk to the pot along with the fig leaves. Set the pot over medium heat. Once it comes to a simmer, remove the pot from the heat, cover it, and let the mixture steep for 1 hour. 

After 1 hour, strain the fig leaves out of the milk. Set the steeped milk aside.

To a clean pot, add the 1/2 cup of coconut milk and the arrowroot. Whisk these together until no lumps remain, then add the sugar, the steeped milk, the vanilla, and the pinch of salt. Whisk to combine, then set the pot over medium heat. Whisk this mixture continuously as it heats up. Once bubbles begin to break the surface, kick the heat down to low and continue to whisk. Cook the mixture until it has thickened and evenly coats the back of a spoon. It will be a very thin pudding consistency. Pour the pudding into a container and let it chill in the fridge and firm up for 6-8 hours or overnight.

When you’re ready to assemble your cups, crush your wafer cookies to break them down into much smaller pieces. They should look like cookie crumbs. Divide the crushed wafer cookies evenly between 3-4 small jars. Next, you’ll divide the pudding evenly between the jars, spooning it over the crushed wafer cookies. Then, you’ll divide the berries evenly between the jars, putting them on top of the pudding.

Serve and enjoy!

Cover any leftovers and store them in the fridge for up to 2-3 days.