I made this vanilla pudding with Rose the other day and she loved it. It’s actually Dessi’s recipe and the pudding is dairy and refined sugar free.
All you need is a can of full-fat coconut milk and a few other ingredients to make this rich and creamy pudding recipe that your kids will love.
How To Make Vanilla Pudding
Start by adding the coconut milk to a pot and warming it up. Meanwhile whisk together the egg yolks with tapioca starch. The starch replaces with flour typically used for pudding, and makes the recipe gluten free as well and dairy free.
Whisk 1/3 cup maple syrup into the egg yolk mixture and then slowly add the hot coconut milk while whisking very fast. This is called tempering the eggs and will prevent them from scrambling.
Pour the pudding mixture back in the pot and cook for about 7 minutes whisking the whole time. Once the mixture starts to bubble and thickens up it’s ready.
Remove pot from the heat and add the vanilla extract and 1 tablespoon of butter(optional). Allow to cool to room temperature and enjoy!
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