This pudding is so creamy! It’s made with coconut milk. You can whip it up dairy-free, egg-free, corn-free, and gluten-free in about 5 minutes. The coconut milk only lends a slight coconut flavor.
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Using coconut milk and a number of extracts, zests, or fruit, you can make many different flavors of creamy, dairy-free egg-free pudding, all without gluten and corn.
Ingredients:
- 3/4 cup (1/2 of 13.66-oz. can) gluten free organic coconut milk (Thai Kitchen*)
- 1 Tablespoon potato starch
- 1/4 cup granulated sugar**
- 1 teaspoon pure vanilla extract***
Instructions:
- Add sugar and potato starch to a small saucepan. Whisk thoroughly to break down any starch lumps.
- Add coconut milk and whisk constantly over medium-high heat until thick, 2 - 5 minutes.
- Stir in your desired flavor (see vanilla in ingredients list or below variations.) Pour into 6 ounce ramekins and refrigerate until chilled, 4 hours or overnight.
Tips
*Thai Kitchen Coconut Milk contains guar gum.
**For a sugar-free version add stevia or sugar-free substitute, to taste.
***Variations:
Substitute one of the following for vanilla extract:
Pure mint extract and handful chocolate chips
Pure almond extract
1 1/2 Tablespoons GF unsweetened cocoa powder (Hershey's or Ghirardelli) (or gluten free Dutch processed cocoa powder (Rodelle)
Orange zest
Lemon zest
Fold in or layer with: Mashed or chopped bananas Strawberries, blackberries or blueberries