What's a better way to use that leftover coconut milk sitting in your refrigerator than by sweetening it up into a pudding? This indulgent vegan dessert whips up quickly on the stove-top, and once chilled, yields the most satisfying custard-like spoonful. Together, coconut and tahini make a wonderous flavor combination that easily comingle with many other flavors, making this recipe endlessly adaptable. I suggest swapping out the brown sugar for panela for a richer molasses flavor, adding a tablespoon of cocoa powder to sate that chocolate craving, or spicing the pudding with vanilla, cardamom, or cayenne.
Measure ingredients into a small saucepan. Whisk over medium-low heat until ingredients are incorporated and mixture is smooth.
7. Swap your whisk for a silicon spatula and stir constantly. Keep stirring until the mixture thickens such that you can see the bottom of the pot. This will happen in under 5 minutes, just as the mixture starts to bubble lightly.
Remove from heat and pour mixture into serving dish.
9. Gently tap out bubbles and let cool on countertop for 10 minutes. Cover and move to refrigerator until chilled, about 2 hours.
When ready to serve, garnish and enjoy! Will keep for a few days.