Ingredients
Units
Scale
- 3 tbsps corn starch
- 1/2 teaspoon fine sea salt
- 1/2 cup nondairy milk, preferably oat
- 1 1/2 cups full fat coconut milk
- 1/2 cup vegan white chocolate chips
- 1 teaspoon vanilla extract
Instructions
- In a medium saucepan, use a silicone spatula to stir together the corn starch and salt.
- Slowly stir in the full fat coconut milk and oat milk a little at a time into the pan and keep stirring until smooth and combined. Doing it slowly will prevent clumping of the corn starch. If your coconut milk has solid portions, simply pop in the microwave for a few seconds to combine it better.
- Now stir the mixture constantly over medium-low heat, scraping the bottom, sides and corners of the pan, until the pudding thickens, begins to bubble, and coats the back of the spoon or spatula, 5 mins minutes. (If the pudding is coating the bottom of the pan too quickly, reduce the heat.)
- Add the vegan white chocolate chips and stir vigorously until the pudding is very thick and smooth, about 30 seconds longer. If you stir for too long it will break the corn starch and make the pudding runny when it sets. If you don’t stir enough though, you’ll be left with small clumps when it sets or it may not set altogether. If you taste the pudding your saliva also has properties that can break down the corn starch.
- Remove from the heat and stir in the vanilla. Spoon the pudding into a serving bowl or individual cups or ramekins. Place in the fridge for at least 30-60 mins to set. It will thicken as it cools. If you’re in a bind for time, pop in the freezer for 15 mins then into the fridge to finish setting.
- Garnish with coconut whip, fresh fruit and mint.
- Prep Time: 10 mins
- Cook Time: 10 mins