Creamy Coconut Vanilla Delight
This silky coconut vanilla pudding is quick to make, with arrowroot powder giving it a rich, creamy texture. Perfect with fresh berries!
Equipment
- Measuring cups and spoons
- whisk,
- 4 dessert cups
Ingrediënten
- 32 g ¼ cup arrowroot powder
- 295 ml 1¼ cups vanilla soy or other nondairy milk, divided
- 414 ml 1 can, 14 ounces coconut milk
- 192 g 1 cup raw sugar
- 15 ml 1 tablespoon vanilla extract
Instructies
- In a small bowl, mix the arrowroot powder with 60 ml (¼ cup) of the milk to create a slurry.
- Set aside.
- In a saucepan, combine the coconut milk, the remaining 235 ml (1 cup) milk, and the sugar.
- Bring the mixture to a boil.
- As soon as it begins to boil, remove it from the heat.
- Stir in the arrowroot slurry and whisk until the mixture thickens.
- Add the vanilla extract and continue stirring until smooth.
- Immediately pour the pudding into 4 dessert cups.
- Refrigerate to cool and let it continue to thicken before serving.
Notes / Tips / Wine Advice:
Serving Tip:
Top with fresh berries, toasted coconut flakes, or layer with fruit for a parfait.Wine Advice:
Pair with a light, slightly sweet white wine such as Moscato or Riesling.Nutritional Information
Calories: 350 kcal | Carbohydrates: 50 g | Protein: 2 g | Fat: 15 g | Fiber: 0 g | Sugar: 40 g | Salt: 0.1 g
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