Something a little strange happened to me this winter. I started craving rice pudding. Not the kind drowning in cinnamon, but plain rice pudding. I’m not ordinarily a rice pudding sort of girl. But I couldn’t shake the craving. And, we don’t eat much dairy, or rice, or sugar – all the main ingredients of rice pudding. So we looked for a option to improvise.
That’s when I found this version of Paleo Coconut Cream Pie. I adapted the Coconut Cream Layer from their pie to make my own version of pudding. And it turned out great!
Here are the ingredients:
- 1 can full fat coconut milk (we use Thai Kitchen)
- 1 egg
- 3 tbsp arrowroot powder (you can substitute regular all-purpose flour here if that’s not an issue for you.)*
- 3 tbs organic sugar, or honey, or maple syrup
- 1 tsp vanilla
- ½ cup unsweetened shredded coconut
- pinch of sea salt
You take your coconut milk, egg, arrowroot powder (or flour), sweetener of choice, salt, and put them in a pot. Bring the mixture to a boil over low heat. Make sure you stir constantly so it doesn’t burn to the bottom of the pan. You’ll notice it will start to thicken.
Once your mixture has boiled and thickened, turn off the heat and add your vanilla and shredded coconut.
And then enjoy! Tara likes hers with some almonds on top. I like mine warm off the stove.
The pudding does stay great in the fridge for a few days. Where it’s coconut milk based it will be thicker cold from the fridge than it is warm from the stovetop.
I got five servings (approx 1/2 cup each) from the recipe.
*You could also try coconut flour, but try it with just half the flour – only 1.5tbsp