The BEST Dairy-Free Vanilla Pudding

Ingredients

• 2 egg yolks
• 2 1/2 Tbs cornstarch
• 1 3/4 cups unsweetened almond milk (plain or vanilla)
• 1/16 tsp salt
• 2 1/2 Tbs sugar (white or raw)*
• 2 tsp vanilla extract
• 1 Tbs refined coconut oil (if you aren’t dairy-free, you can also use butter)

Directions

1. In a medium pot (with the heat off) whisk together the yolks, cornstarch, and a splash of the milk (just a few tablespoons, but I don’t measure this) from your 1 3/4 cups until smooth (if you put all of the milk in at once the cornstarch will clump up). Then whisk in the salt, sugar, vanilla and remaining almond milk.
2. Put your burner on medium heat and bring the mixture to a bubble, stirring, and cook until thickened. Turn off the heat and whisk in the coconut oil.
3. Immediately divide the mixture (about 1/2 cup each) between 4 small bowls or ramekins and refrigerate (or you can be like me and just eat it warm!) for at least 2 hours to chill and set. If you don’t want the “skin” to form on your pudding, be sure when you cover your puddings with plastic wrap, that you press the plastic wrap gently onto the top of the pudding so no air can get to it. Enjoy!

Nutrition

Serving Size: about 1/2 cup Fat: 7 grams fat Calories: 120 calories