Coconut Milk Pudding Recipe
Recipe for chocolate coconut milk pudding that is as much of a comfort food as pudding made with dairy milk.
Ingredients
- 1 can whole coconut milk preferably organic
- 2 eggs preferably pastured and organic
- 1/3 cup coconut sugar
- 1/8-1/4 cup sprouted einkorn flour use 1/8 cup if using cocoa powder
- 1 tsp vanilla extract
- 1/4 cup cocoa powder preferably organic, optional
- 1 tsp chocolate extract preferably organic, optional
- 4 drops stevia extract optional
Instructions
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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.
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Stir frequently until the mixture begins to slightly bubble. Set the timer for 2 minutes and continue stirring.
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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.
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Pour the egg mixture into the pot and mix well.
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Put the pot back on the heat and stir until the mixture slightly bubbles again. Reduce heat and cook for 2 minutes more.
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Remove from heat and stir in the vanilla.
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Cool slightly and serve. Refrigerate unused portion.
Recipe Notes
Homemade coconut milk can be substituted for the canned.
Sprouted gluten free flour may be used instead of the einkorn.