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Prep time
5 minutes
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Cook time
2 hours
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serves
2
Author Notes
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. —salt
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Ingredients
- Ingredients by Weight
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120 grams
canned unsweetened full-fat coconut milk
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60 grams
tahini
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20 grams
light brown sugar
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6 grams
cornstarch
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Pinch
kosher salt
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Optional toppings: toasted sesame seeds, toasted coconut, cacao nibs, cocoa powder dusting, or cinnamon dusting
- Ingredients by Volume
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1/2 cup
canned unsweetened full-fat coconut milk
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1/4 cup
tahini
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4 teaspoons
light brown sugar, packed
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1 teaspoon
cornstarch
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Pinch
kosher salt
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Optional toppings: toasted sesame seeds, toasted coconut, cacao nibs, cocoa powder dusting, or cinnamon dusting
Directions
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Measure ingredients into a small saucepan. Whisk over medium-low heat until ingredients are incorporated and mixture is smooth.
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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.
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Remove from heat and pour mixture into serving dish.
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9. Gently tap out bubbles and let cool on countertop for 10 minutes. Cover and move to refrigerator until chilled, about 2 hours.
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When ready to serve, garnish and enjoy! Will keep for a few days.
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