Here’s a great coconut pudding for those trying (or not trying) to avoid dairy products. Coconut milk isn’t necessarily a healthy substitute for milk, but there’s no lactose in it, which causes problems for some people.
This is easy to make, but make sure you give it enough time in the refrigerator to properly set up.
This recipe is based on one from the Holistically Engineered healthy recipe blog.
What you’ll need
- 1.66 cups coconut milk
- 3 egg yolks—room temperature
- 4T honey or maple syrup
- 0.5t
- 1T gelatin or equivalent amount of agar agar
- 0.5t vanilla or almond extract
- 0.25 cups toasted coconut (optional)
- 2T powdered sugar (optional), for dusting
What to do
Put the gelatin into a small bowl and stir in 2T coconut milk. Set aside.
In a medium saucepan over low-medium heat, add the remaining coconut milk and the honey. Cook for about 7 minutes or until it just starts to bubble, stirring often.
While the coconut/honey is cooking, separate 3 egg yolks into a medium bowl. When the coconut milk is hot, slowly pour it over the egg yolks, whisking constantly.
Return the mixture to the saucepan and cook over the same low-medium heat for about 4 more minutes. This will kill any bacteria in the egg yolks and thicken up the mixture.
After 4 minutes of cooking, whisk in the gelatin mixture and ensure it’s thoroughly incorporated.
Pour the mixture into whatever serving vessels you’re using and refrigerate for at least 2 hours.
If you wish, dust with powdered sugar and top with toasted coconut before serving.
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