Easy Dairy Free Pudding
Our easy dairy free pudding is so creamy and thick that you won't be able to tell it is dairy free. This recipe calls for simple ingredients and is great for those with dietary restrictions.
Servings: 12 servings
Calories: 421kcal
Cost: $5
Ingredients
- 3 cups full fat canned coconut milk
- 3 cups dairy free heavy whipping cream (we love So Delicious brand)
- 3 tablespoons dairy free butter
- 1 1/3 cups sugar divided
- 6 egg yolks
- 1/2 cup cornstarch
- 1 teaspoon gluten-free vanilla extract
Instructions
- Place 2 1/2 cups milk, cream, 1 cup sugar and butter in a heavy saucepan or double boiler
- Cook until butter is melted and milk is slightly scalded
- Whisk together egg yolks and 1/3 cup sugar
- Slowly add this mixture to the hot milk mixture, whisking lightly
- Continue cooking for 10-15 minutes on a low heat until mixture starts to thicken a bit
- Whisk reserved 1/2 milk and cornstarch together
- Add to hot milk mixture slowly, whisking constantly
- Intermittently whisk mixture & continue to cook for the next 10-15 minutes
Notes
Storage - Leftovers can be stored in the refrigerator in an airtight container for up to three days. You can use plastic wrap over the container, but I find an airtight container lid works best.
Freezing - Put the pudding in an airtight container and store it in the freezer. The pudding will last up to 3 months in the freezer.
To thaw the pudding, just put it in the fridge. I recommend putting it in the refrigerator overnight to thaw and be ready the next day!
Nutrition
Calories: 421kcal | Carbohydrates: 32g | Protein: 5g | Fat: 51g | Saturated Fat: 41g | Cholesterol: 227mg | Sodium: 54mg | Potassium: 135mg | Fiber: 1g | Sugar: 25g | Vitamin A: 1105IU | Vitamin C: 0.3mg | Calcium: 119mg | Iron: 0.3mg