Oral Allergy Syndrome Friendly Creamy Maple Pecan Pudding with Coconut Sprinkle

Total time2 hr 25 min

Prep time10 min

Cook time15 min

Oral Allergy Syndrome Friendly Creamy Maple Pecan Pudding with Coconut Sprinkle

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Ingredients

4 servings

For the pudding

3 tbsp cornstarch
¼ tsp fine salt
2 ½ cups milk
¼ cup maple syrup
Coombs Orgnic Maple Syrup - 32 Fl. Oz.Shady Maple Farm Pure Organic Maple Syrup, 12.7 fl oz Maple Grove Farms 100% Pure Maple Syrup Cary's Maple Syrup Spring Tree 100% Pure Maple Syrup
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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.

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