This is a simple recipe that is fast and easy to make. I used coconut milk, but any soy and dairy free milk with heft would work such as almond, hazelnut or hemp. This recipe can be easily doubled and is very versatile...try serving it warm over a bowl of fresh fruit, put it in a trifle, make it into a custard pie by pouring it into a graham cracker crust, or spread a thin layer on top of a sugar cookie and top it with thinly sliced fresh fruit for a personal cookie pizza...the possibilities are limited only by your imagination!*
6 tbsp. sugar
1 1/2 tbsp. cornstarch or arrowroot starch
1 1/2 cups coconut milk (lite or regular)
1 beaten egg
3/4 tsp. vanilla extract
1 tsp. casein free ghee, if desired
Whisk together the sugar and cornstarch or arrowroot starch in a medium saucepan. Add the coconut milk and whisk to combine. Heat over medium-low heat, stirring constantly, until bubbly. Cook two minutes more. Remove from the heat.
Gradually whisk in 1/2 cup of the hot milk mixture into the beaten egg, then add the egg mixture to the rest of the milk mixture in the saucepan. Stirring constantly, cook until almost bubbly but do not boil. Reduce the heat and cook 2 minutes more. Remove from the heat.
Stir in the vanilla extract and the ghee, if desired. Pour into serving cups, cover with plastic wrap to keep a film from forming on the top of the pudding, and refrigerate until set.
*Looking for chocolate pudding? Go here.