Eosinophilic Esophagitis Friendly Vegan Vanilla Pudding
Total time2 hr 20 min
Prep time5 min
Cook time15 min
5.0(18)
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Learn more →Ingredients
4 servings
- 1 can (13.5 oz) full-fat coconut milk
- 1 cup plant-based milk
- ¼ cup organic cane sugar
- 3 tbsp cornstarch
- ¼ tsp salt
- 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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