This post was last updated on January 19th, 2017 at 10:33 pm
This is a great, basic vanilla pudding that I adapted from this recipe. It’s great mixed with fresh fruit, or to use in place of custard or yogurt. I used vanilla coconut milk in this recipe, which gave it great flavor.
Vegan Vanilla Pudding
Serves Four
2 cups vanilla coconut milk
1/4 cup corn starch
1/3 cup sugar
1/8 teaspoon salt
1 teaspoon vanilla extract
In a saucepan, whisk together the corn starch, sugar, and salt. Slowly whisk in the coconut milk over low heat, and continue to stir until the mixture starts to thicken (about 10 minutes). Continue to stir for 2 to 3 minutes until it reaches a good thickness, and stir in your vanilla. Pour into your serving dish or individual dishes.
Let the pudding cool for 10 minutes or so, cover and chill for three hours.
I made the recipe and with the heat on low my mixture was still not thickening after ten mins. I turned the heat up to medium and it thickened in like a couple minutes. How thick is thick enough cuz I think I overcooked mine. The flavor is killer though!!
I substituted this recipe with unsweetened almond vanilla milk and maple syrup. It was
absolutely delicious.
can these be frozen?