5 Ingredients or Fewer

Coconut Tahini Pudding

March  8, 2021
0 Ratings
Photo by valeriei
  • Prep time 5 minutes
  • Cook time 2 hours
  • 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

What You'll Need
  • 1/2 cup canned unsweetened full-fat coconut milk
  • 1/4 cup tahini
  • 4 teaspoons light brown sugar
  • 2 teaspoons cornstarch
  • Pinch kosher salt
  • Optional: toasted sesame seeds, toasted coconut flakes, cacao nibs, cinnamon, or cocoa powder
  1. Measure ingredients into a small saucepan. Whisk together over medium-low heat until smooth.
  2. 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.
  3. Pour pudding into a serving dish the size of a 6oz ramekin.
  4. Gently tap out bubbles and let cool on countertop for 10 minutes. Cover and move to refrigerator until chilled, about 2 hours.
  5. When ready to serve, garnish with toppings and enjoy! Will keep for a few days in the fridge.

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