Coconut Tahini Pudding
salt
Photo by valeriei
- Serves
- 2
- Prep Time
- 5 Minutes
- Cook Time
- 2 Hours
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.
This recipe fills a 6oz ramekin.
Ingredients
Ingredients by Weight
- 120 gram canned unsweetened full-fat coconut milk
- 60 gram tahini
- 20 gram light brown sugar
- 6 gram cornstarch
- pinch kosher salt
- Optional toppings: toasted sesame seeds, toasted coconut, cacao nibs, cocoa powder dusting, or cinnamon dusting
Ingredients by Volume
- 1/2 cup canned unsweetened full-fat coconut milk
- 1/4 cup tahini
- 4 teaspoon light brown sugar, packed
- 1 teaspoon cornstarch
- pinch kosher salt
- Optional toppings: toasted sesame seeds, toasted coconut, cacao nibs, cocoa powder dusting, or cinnamon dusting
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Directions
- Step 1
Measure ingredients into a small saucepan. Whisk over medium-low heat until ingredients are incorporated and mixture is smooth.
- Step 2
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.
- Step 3
Remove from heat and pour mixture into serving dish.
- Step 4
9. Gently tap out bubbles and let cool on countertop for 10 minutes. Cover and move to refrigerator until chilled, about 2 hours.
- Step 5
When ready to serve, garnish and enjoy! Will keep for a few days.