Red Meat Allergy Friendly Vanilla Bean Coconut Pudding
Total time2 hr 25 min
Prep time10 min
Cook time15 min
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Learn more →Ingredients
4 servings
- 1 can (13.5 oz) full-fat coconut milk
- ½ cup coconut cream
- 3 tbsp maple syrup
- 1 vanilla bean, split and seeds scraped
- 3 tbsp arrowroot starch
- 3 tbsp cold water
- ⅛ tsp fine sea salt
For serving
- ¼ tsp ground cinnamon (optional)
- fresh berries, for serving (optional)
Instructions
- 1
In a small bowl, whisk together the arrowroot starch and cold water until completely smooth with no lumps. Set aside.
- 2
Pour the full-fat coconut milk and coconut cream into a medium saucepan. Add the maple syrup, vanilla bean seeds, the scraped vanilla pod, and the fine sea salt. Warm over medium heat, whisking occasionally, until the mixture is steaming and just beginning to simmer around the edges, about 5–6 minutes.
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