Low Sodium Creamy Maple Pecan Pudding with Coconut Sprinkle

Total time2 hr 25 min

Prep time10 min

Cook time15 min

Low Sodium Creamy Maple Pecan Pudding with Coconut Sprinkle

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the pudding

3 tbsp cornstarch
Argo Gluten Free Corn Starch 16 oz Bob's Red Mill Cornstarch 18 oz Maizena Corn Starch Unflavored - 14.1 Oz Let's Do...Organic Organic Cornstarch, 6 oz Frontier Co-Op Organic Cornstarch 16 oz Pkg
See all
¼ tsp fine salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
2 ½ cups milk
¼ cup maple syrup
2 large egg yolks
1 tbsp unsalted butter
1 tsp pure vanilla extract

For the topping

½ cup pecan halves, roughly chopped
¼ cup unsweetened shredded coconut
1 tsp maple syrup

Instructions

1
Whisk the cornstarch and salt together in a medium saucepan. Add about 1/4 cup of the milk and whisk until the cornstarch is fully dissolved with no lumps, then whisk in the remaining milk and the maple syrup.
2
Set the saucepan over medium heat and cook, whisking constantly, until the mixture thickens and just begins to bubble at the edges, 8–10 minutes. Once you see the first large bubbles break the surface, cook for 1 minute more, still whisking, then remove from the heat.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!