Capsaicin Free Dairy Free Vanilla Pudding
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Learn more →Ingredients
4 servings
- 1 can (13.5 oz) full-fat coconut milk
- 1 cup dairy free milk
- ⅓ cup granulated sugar
- 3 tbsp cornstarch
- ¼ tsp fine salt
- 2 tsp vanilla extract
- 1 tbsp dairy free butter
Instructions
- 1
Whisk together the sugar, cornstarch, and salt in a medium saucepan until evenly combined. Pour in the coconut milk and dairy free milk, whisking until the cornstarch is fully dissolved with no lumps visible.
- 2
Set the saucepan over medium heat and cook, whisking constantly, until the mixture thickens and comes to a gentle boil, about 8–10 minutes. Once it reaches a boil, continue whisking for 1 full minute — the pudding should be thick enough to coat the back of a spoon with a clear line when a finger is drawn through.
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