Coconut Milk Pudding Recipe

Ingredients

• can (usually 13.5 ounces) coconut milk1
• maple syrup (now considered preferable to honey, as heating honey deteriorates the quality and loses its essential enzymes and nutrients)4 tablespoons
• eggs2
• arrowroot powder2 tablespoons
• vanilla extract1 tablespoon
• coconut oil2 tablespoons

Method

1. Add coconut milk and maple syrup to a small pot over medium heat and bring to a boil. Reduce heat and allow mixture to cool.
2. In a separate bowl, whisk eggs and arrowroot powder.
3. Slowly pour half of the coconut milk mixture into the egg bowl, whisking constantly to prevent clumping.
4. Turn heat setting for the coconut milk on the stovetop to low and slowly add egg mixture, whisking constantly.
5. Once it thickens, remove from heat and add in remaining ingredients.
6. Pour contents into a bowl and allow to cool in fridge for 30–60 minutes.

Swaps & notes

For some added nutrition and flavor (and to improve its presentation!), add some fresh berries on top.