Vegan Coconut Pudding

This vegan coconut pudding is ultra thick, creamy and rich and only takes about 15 minutes to make!

In my book, there’s a coconut banana tart with a coconut milk based pudding-like filling. There was already butter and an egg yolk in the crust so I figured it’d be completely pointless to attempt making the coconut pudding filling vegan or dairy-free. So now that I’ve found myself with a little more time, that’s what I’ve done here!

Ingredients

• 2 1/2 cups (591 milliliters) full-fat canned coconut milk (this is almost 1 1/2 400-ml cans)
• 7 tablespoons (88 grams) raw sugar, granulated sugar, or coconut sugar if you don't mind a darker taste and color
• pinch of salt
• 7 tablespoons (55 grams) cornstarch
• 1 teaspoon vanilla extract
• 1/2 tablespoon coconut oil
• roasted coconut chips and / or berries as garnish, optional

Directions

1. In a small saucepan over medium heat, stir together 1 1/2 cups of the coconut milk with the sugar and salt. Stir occasionally until the sugar is dissolved.
2. Meanwhile, mix the remaining 1 cup of coconut milk with the cornstarch in a small bowl until well combined. It may appear lumpy at first but keep stirring and it'll combine.
3. Remove the pan from the heat and stir in the cornstarch mixture while stirring constantly.Once well combined, put it back on the stove, turn the heat to medium and cook until thickened like pudding, whisking constantly (do not walk away and do not stop whisking!) This will take anywhere from 30-60 seconds. Do not let it continue cooking once it's thickened - this can cause the cornstarch to break down and will make the pudding runny.
4. Remove from the heat and stir in the vanilla and coconut oil.
5. ...........................

For full instructions please see : www.texanerin.com

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