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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 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. —salt
Ingredients
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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
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2 teaspoons
cornstarch
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Pinch
kosher salt
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Optional: toasted sesame seeds, toasted coconut flakes, cacao nibs, cinnamon, or cocoa powder
Directions
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Measure ingredients into a small saucepan. Whisk together over medium-low heat until smooth.
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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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Pour pudding into a serving dish the size of a 6oz ramekin.
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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 with toppings and enjoy! Will keep for a few days in the fridge.
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