What better way to use that leftover coconut milk sitting in your refrigerator than by sweetening it up into a pudding? This indulgent vegan and gluten-free dessert whips up quickly on the stove-top, and once chilled, yields the most satisfying custard-like spoonful. Together, coconut and tahini are a wonderous combination that easily comingles with other flavors: 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. Let the pudding set in a graham cracker crust, and you can call it a pie. —valeriei
Measure ingredients into a small saucepan. Whisk together over medium-low heat until smooth.
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.
Pour pudding into a serving dish the size of a 6oz ramekin.
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 with toppings and enjoy! Will keep for a few days in the fridge.