Dairy-Free Vanilla Pudding Recipe

Prep Time: 5 Minutes

Cook Time: 10 Minutes

Resting time: 2 hrs

Ingredients 

• 2 Egg yolks

• 2 1/2 Tbsp Corn Starch (Roots Circle Gluten Free Corn Starch)

• 1 3/4 C Unsweetened Almond Milk

• Pinch of Salt

• 2 1/2 Tbsp Raw Sugar (I use Coconut sugar)

• 2 tsp Vanilla extract

• 1 Tbsp Refined coconut Oil

Preparation

1. In a medium pot (with the heat off) whisk together the yolks, cornstarch, and a splash of the milk (just a few tablespoons, but I don't measure this from your 1 3/4 cups until smooth (if you put all of the milk in at once, the cornstarch will clump up). Then whisk in the salt, sugar, vanilla, and remaining almond milk.

2. Put your burner on medium heat and bring the mixture to a boil, stirring, and cook until thickened. Turn off the heat and whisk in the coconut oil.

3. Immediately divide the mixture (about 1/2 cup each) between 4 small bowls or ramekins and refrigerate (or, as I did, eat it warm!) for at least 2 hours to chill and set. If
   You don't want the "skin" to form on your pudding. Be sure to cover your puddings with plastic wrap, gently pressing it onto the top of the pudding so that no air can get to it. Enjoy!

1. Tips

*You can substitute maple syrup or honey, but those will change the flavor of the pudding if you were looking for a straight vanilla flavor, though honey or maple-flavored puddings are also delish, so feel free to switch it up!