This weekend was one full of desserts. I made mini brownie-pudding-ice cream layered desserts topped with raspberry sauce. Here’s the vanilla pudding recipe I used in it. I left it liquid-like for this dessert, but if you refrigerate it longer, it will become firmer.
– 2 cups full fat coconut milk
– 1/3 cup organic cane sugar
– 1/4 cup + 1tsp organic tapioca starch or organic corn starch
– 1 tsp vanilla extract
– 1 pinch salt
Add coconut milk to a medium saucepan and whisk in the starch until fully dissolved. Do this while the coconut milk is cool or at room temperature otherwise the starch will be clumpy. Then, add in the sugar and bring the mixture to a slow boil while whisking gently every now and then. Remove from the saucepan from the heat and add in the vanilla. Place in a bowl on a cooling rack. Once it has reached room temperature, cover your bowl and refrigerate for at least 3 hours. Resist the temptation to poke at or test the pudding once you have poured it out because if you do, it won’t firm up. That being said, it is quite tasty in its liquidy form too 🙂