This pudding is not heavy on the butterscotch - it tastes light (although it's not). The original recipe (here) is by Cooking Light, but I torpedoed the low-fat part of it. I used lite coconut milk to replace the dairy, but regular coconut milk would be nice too. I'm just not going to worry about the fat content in the recipe - since going dairy free my girls don't get enough fat in their diets as it is. (Looking for a vegan pudding? Go here.)
2 tbsp. casein free ghee*
1/4 cup regular coconut milk
1/2 cup plus 1 tbsp. brown sugar
2 cups lite coconut milk*
3/4 cup regular coconut milk
3 tbsp. cornstarch
1/8 tsp. salt
3 large egg yolks
1 1/2 tsp. vanilla extract
Melt the ghee in a large heavy saucepan over medium heat. Add the 1/4 cup coconut milk and brown sugar. Bring to a boil, stirring constantly, and continue boiling for 30 seconds. Remove from the heat.
Heat the lite coconut milk in a medium heavy saucepan over medium heat until tiny bubbles form around the edges. Do not boil. Remove from the heat.
Whisk together the 3/4 cup coconut milk, cornstarch, salt and egg yolks. Gradually add the hot coconut milk in a small stream, whisking constantly. Stir this mixture into the brown sugar mixture. Bring to a boil over medium heat, stirring constantly. Cook 1 minute more. Remove from the heat and stir in the vanilla.
Pour the pudding into 6 individual serving cups. Cover the pudding with saran wrap to prevent a skin from forming on top. Chill in the refrigerator until set.**
*I used 1 tbsp. canola oil and 1 tbsp. ghee, but next time I'll use all ghee. I also only had 2 cans of lite coconut milk in the cupboard so that's what I used, and added a little rice milk to make up the difference. This was fine, but coconut milk will make it thicker and more velvety so that's what I'll do next time.
**I'll be honest, I didn't wait for this to chill - I poured warm butterscotch pudding over sliced strawberries, and it was divine.