Coconut Vanilla Pudding

Prep Time: 10 minutes | Cook Time: 4 hours (4 hours inactive) | Serves: 4

Are you craving thick, delicious pudding but need to avoid eggs? Creamy and sweet, this delectable pudding can be made for your entire family or scooped into individual servings to take to school in your lunchbox.

Ingredients

1. 2 cups coconut milk
2. 1/2 cup sugar
3. 3 tablespoons arrowroot powder
4. 2 teaspoons vanilla extract
5. pinch of kosher salt

Tools

1. medium saucepan
2. measuring cups/spoons
3. whisk
4. mixing bowl
5. large bowl, for serving

Allergen Alert!

Coconut is classified as a fruit. But if you have a tree nut allergy, please talk to your doctor before eating it.

1. Place the coconut milk in a saucepan over medium heat. Bring to a simmer.
2. While the coconut milk heats, combine the remaining ingredients in a mixing bowl.
3. When the milk begins to simmer, slowly pour the sugar mixture into the saucepan, whisking while pouring to dissolve.
4. Continue to stir gently until the mixture begins to thicken.
5. Pour pudding into a serving bowl. Chill for at least four hours before serving.
6. Store leftovers in an airtight container in the refrigerator for up to one week.

Top the pudding with your favorite fruits or cookie crumbles for extra flavor!