I baked this Vegan Coconut Pudding for my sister’s summer party last weekend. The coconut made it creamy and tropical, and my niece asked for more.
Delicious Vegan Coconut Pudding
This coconut pudding is rich and velvety, combining the creaminess of coconut milk with a touch of sweetness. It takes about 20 minutes to prepare and allows for chill time, serving up to 4 people.
Ingredients
- 2 cups coconut milk
- 1/4 cup maple syrup or agave nectar
- 1/4 cup cornstarch
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- Optional toppings: shredded coconut, fresh fruit, or nuts
Instructions
- Combine Ingredients: In a medium saucepan, whisk together the coconut milk, maple syrup, cornstarch, vanilla extract, and salt until smooth.
- Cook the Mixture: Place the saucepan over medium heat. Continuously stir the mixture until it starts to thicken and bubble, about 5-10 minutes.
- Pour and Cool: Once thickened, pour the pudding into individual serving dishes or a large bowl. Let it cool at room temperature for a few minutes before covering and refrigerating.
- Chill and Serve: Refrigerate the pudding for at least 2 hours or until fully set. Before serving, add optional toppings like shredded coconut or fresh fruit.
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Chill Time: 2 hours
- Total Time: 2 hours 20 minutes
Nutrition Information
- Servings: 4 servings
- Calories: 150kcal
- Fat: 9g
- Protein: 1g
- Carbohydrates: 16g
I store the pudding in the fridge for up to three days. The stay creamy, and I serve chilled.
