Red Meat Allergy Friendly Creamy Maple Pecan Pudding with Coconut Sprinkle
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Learn more →Ingredients
4 servings
For the pudding
- 3 tbsp cornstarch
- ¼ tsp fine salt
- 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.
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