Pudding is the ultimate comfort food especially when the weather turns cool.
Warm, right off the stove is the way I most enjoy it just like my Grandma used to make it. A pudding box wasn’t good enough for her, and it’s not good enough for me either. Who wants to feed their children (or themselves) a bowlful of GMO white sugar, GMO corn starch, artificial colors and flavors plus preservatives anyway?
From scratch with only whole ingredients is the way to go with pudding if you want all the enjoyment and none of the toxic load!
I typically make pudding with grassfed, fresh from the farm milk, but if there is even a hint of congestion issues in the household due to weather changes or whatnot, it is best to skip the dairy and make coconut milk pudding instead. This is because dairy, even if raw, can become mucous forming when cooked.
This was exactly my situation the other night. I had quite the hankering for some pudding, but was coming off a bit of a head cold and didn’t want to encourage a resurgence of congestion. So, I altered my usual stovetop pudding recipe made with milk and whipped up a pot of coconut milk pudding instead.
I hope this pudding recipe made with coconut milk will please those of you who are dairy free. I’ve had a number of requests for an alternative in recent months. In addition, you will be delighted to know that this coconut milk pudding recipe seems easier to thicken. It’s also a great option for those who love pudding but have trouble sourcing grassfed, fresh from the farm milk which is the only dairy milk we use in our home – ever (click here to learn why organic, UHT milk from the store is not a healthy choice even in a pinch).
I hope you enjoy it!
Coconut Milk Pudding
Makes about 4 servings
1 can whole, organic coconut milk (this is the brand I use if I don’t have homemade coconut milk on hand)
2 free range eggs
1/3 cup sustainably produced coconut sugar (where to find)
1/4 cup fresh flour of choice (if using optional cocoa, use 1/8 cup flour – this is the flour I prefer)
1 tsp organic vanilla extract
1/4 cup organic cocoa powder (optional)
1 tsp organic chocolate extract (optional)
4 drops stevia extract (optional)
Warm the coconut milk in a medium sized pot on the stovetop and stir in the coconut sugar. When the sugar is thoroughly dissolved using medium heat, sprinkle in the flour and optional cocoa powder.
Stir frequently until the mixture begins to slightly bubble. Set the timer for 2 minutes and continue stirring.
Beat the 2 eggs in a bowl, At the end of 2 minutes, remove the pot from the stove and slowly and thoroughly mix in 2 or 3 ladles of the mixture into the bowl with the beaten eggs.
Pour the egg mixture into the pot and mix well.
Put the pot back on the heat and stir until the mixture slightly bubbles again. Reduce heat and cook for 2 minutes more.
Remove from heat and stir in the vanilla.
Cool slightly and serve. Refrigerate unused portion.
Love pudding? Try these other recipes.
Sarah, The Healthy Home Economist
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