Coconut Milk Pudding
I love crème brulee, but do my best to avoid dairy and sugar. I wanted something that was healthier for me but creamy. Digging through my recipes I pulled together some ingredients and came up with this. Feel free to add fruit, pumpkin, spices, coconut or nuts per your desire.
Ingredients
1 Tbsp Gelatin – use a bit more if adding pumpkin or if you would like the pudding to be firm like the picture above.
1 Can of coconut milk or you can use coconut cream for it to be a bit thicker
3 whole eggs
Alternative Sweetener – you can use a tsp of Stevia or 2 Tbsp of raw honey, or 2/3 cup of erythritol or xylitol, or a mixture of any of these
1 tsp vanilla
Cinnamon or other spice for the top
Directions
Put gelatin and 4 Tbsp of the coconut milk into a bowl to dissolve.
Put the rest of the milk into a pan to heat up, add in the sweetener and stir till dissolved.
Crack the 3 eggs into a large bowl and use a whisk to mix.
Once the milk and sweetener is heated up, very slowly pour the hot milk w/sweetener into the eggs while whisking consistently. It is important to do this very slowly or you will end up with scrambled eggs which won’t be very good in this.
Once it is all mixed, pour the whole mixture back into the pan, heat up again, and then add in the gelatin mixture you made earlier. Whisk in till it is all creamy and warmed up. Takes a few moments. I have also added in a 1/2 can of pumpkin here to make a pumpkin flavored pudding.
Then take off the stove, add in the vanilla. Whisk again and then pour into small bowls for serving. You can sprinkle with cinnamon or pumpkin pie spice is what I often use.
Refrigerate for at least 2 hours.
Once the pudding has firmed up, you can serve as suggested in picture or just eat out of the bowl. Feel free to add whipped cream or fruit per your preference. If taking out of bowl, you will need to make sure you have used enough gelatin for the desired firmness to hold its shape.
Enjoy!
Photo by Jade Seok on Unsplash
