dairy-free vanilla pudding

By mluoceanbeach

Course Dessert
Cuisine dairy-free, egg-free, gluten-free, refined sugar-free, soy-free, vegan, vegetarian
Keyword almond milk pudding, almondmilk pudding, vegan vanilla pudding
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Total Yield 5 jars
Calories Per Serving 133 kcal
Author Yup, it's Vegan

Ingredients

• Ingredients
• 2 and 1/2 cups plain almond milk divided (cold)
• 3 tbsp cornstarch
• 1 tbsp tapioca starch
• 1/2 cup maple syrup
• 1/2 tbsp coconut oil (use refined unless you don't mind a mild coconut flavor)
• 1 tsp vanilla bean paste

Details

Adapted from yupitsvegan.com

Preparation

Step 1

Instructions
Measure 1/2 cup of the almond milk into a small bowl and whisk in the cornstarch and tapioca starch until there are no lumps.

Meanwhile, in a saucepan heat the remaining almond milk and the maple syrup over medium-low heat. As soon as you see bubbles on the surface, add the cornstarch mixture and stir in well.

Continue to cook the pudding, stirring occasionally, until mixture is beginning to thicken and reaches a gentle boil/steady simmer, 4-6 minutes.

Reduce the heat slightly. Continue to cook the pudding, stirring occasionally, for another 4 to 6 minutes until thick. You can test this by dipping in a spoon and checking that the pudding falls off of the spoon slowly. Turn off the heat and stir in the coconut oil and vanilla bean paste. (It may take a few seconds of stirring for the coconut oil to melt completely).

Divide the pudding into 4 to 6 jars or ramekins. If you want to prevent pudding skin, press a piece of plastic wrap into the surface. Otherwise, loosely cover the dishes. Transfer to the refrigerator and let cool completely before eating, about 3 hours.