Tag Archives: Pudding

Lemon Coconut Cream Pudding

 

 

I decided to make a pie out of it… just add it to a baked pie crust that has cooled.

I bet it would be amazing layered in a glass with raspberries and banana slices or used in a fruit tart.

Along with starch there is also egg yolk in this recipe so I guess the recipe falls under “cream pudding”, the term used for Custard/Pudding hybrids. It is very thick so it works best as a pie.

I kinda baked my moons and stars too long because I got distracted.

This is a dairy-free recipe, that’s why it has vegan butter yet still uses eggs. You can use regular butter if you are not dairy-free.

Lemon Coconut Cream Pudding

Ingredients:

1 cup sugar

3 tablespoons corn starch

1 cup coconut milk

1/2 cup lemon juice

3 large egg yolks, lightly beaten

1/4 cup vegetable based vegan butter

1 tablespoon grated lemon peel

1 cup coconut cream

Instruction:

In a heavy sauce pan mix the sugar and corn starch, whisk in the coconut milk and lemon juice until smooth. Cook, stirring over medium high heat until thickened and bubbly, reduce heat to low and cook for two minutes. Take the pan off of  the burner and whisk a small amount of the hot mixture into the egg yolks before adding the egg yolks to the pan, while whisking constantly, return pan to heat and bring to a gentile boil, cook stiring for a minute more. It will get pretty thick.

Remove from heat, stir in the butter and lemon peel. Let it cool for a few minutes without stiring.

When cooled a bit stir in coconut cream and you are done. Pour it into serving cups by itself or with fruit, use it as cake, pie or pastry filling.

 

Whipped Vanilla Bean Pudding

I’ve had a box of vanilla pudding in my cupboard for what seems like ages, it never looks appealing however my b/f wont go near home made pudding because he doesn’t like the texture, was that how this ended up in my cupboard? Is this a hint? Well lets see what I have to fix this…

IMG_3204

 

Whipped Vanilla Bean Pudding

1 box Instant Vanilla Pudding

1 1/2 cups 2% milk

1 1/2 cups heavy whipping cream

1 vanilla bean

1-3 drops brandy or bourbon (optional)

 

In a small sauce pan gently heat 2% milk to a simmer, then remove from heat. Add Vanilla bean seeds and wisk, let it sit for 10 minutes before transferring to the freezer to chill.

In a separate bowl whip the heavy cream to a whipped cream consistency. Transfer to refrigerator to chill.

Add chilled 2% vanilla bean milk, Instant pudding, whipped heavy cream and brandy/bourbon to blender and mix until smooth and fluffy.

Transfer to serving dish, chill for another 10 minutes then enjoy.