Low Sodium Vegan Vanilla Pudding

Total time2 hr 20 min

Prep time5 min

Cook time15 min

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Ingredients

4 servings

1 can (13.5 oz) full-fat coconut milk
Thai Kitchen Unsweetened Coconut Milk - 13.66 Fl. Oz.Goya Coconut Milk 13.5oz Thai Kitchen Organic Unsweetened Coconut Milk - 13.66 Fl. Oz.Native Forest Unsweetened Organic Classic Coconut Milk 13.5 fl oz A Taste of Thai Coconut Milk 13.5 Oz
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1 cup plant-based milk
¼ cup organic cane sugar
3 tbsp cornstarch
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
1 ½ tsp vanilla extract
1 tbsp vegan butter

Instructions

1
Whisk together the coconut milk, plant-based milk, sugar, cornstarch, and salt in a medium saucepan 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 begins to bubble at the edges, about 8–10 minutes. Once the first large bubbles break the surface, continue whisking and cook for 1 minute more.

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