I have pudding for you, and it. is. incredible.
I made this pudding at night, chilled it in the fridge, and tried it in the morning. Then, I went to work. I didn’t bring any pudding with me. HUGE mistake! I was day-dreaming of butterscotch pudding all day long, and I’m sure my boss was less than pleased.
I had the heat too high and burnt my first batch of this pudding. But, oh, let me tell you, it was still out of this world. If my stomach could handle eating an entire can’s worth of coconut milk at once, then I would have eaten this all in a single sitting. In hindsight, I’m pretty glad I didn’t do that.
I happen to be a big fan of pudding “skin,” so I let my pudding chill uncovered overnight while it set up. If you prefer a smooth skin-less pudding, you can press saran wrap into the surface of the pudding before you put it in the fridge to set up. Either way will be delicious! If you go skin-less, I suggest stirring up the pudding for added silkiness before you serve it to your lucky guests (or eat it yourself while watching all of “Just Add Magic.”)
- 1/4 c coconut sugar
- 2 tbsp palm shortening
- 2 tsp gelatin
- 1/4 tsp salt
- 1 14oz can of coconut milk
- 1/2 tsp vanilla bean or GF vanilla extract
- Pour the coconut milk into a bowl. Mix it with the salt and vanilla. Sprinkle the gelatin on top and set aside.
- Heat the sugar and palm shortening together in a pan on the stove over medium heat, whisking constantly, until they form a smooth, homogenous mixture. The mixture will go through several stages--clumpy, melty, stringy--before it becomes homogenous. Just keep whisking.
- When your mixture is a smooth, molten mass (but before it burns!) turn off the heat. Whisking and going slowly, add the coconut milk bowl to the pan. Turn the heat again and bring to almost boiling. Pour into glass dishes or one giant bowl. If you don't want a "skin" to form on your pudding, cover with plastic wrap, pressing the plastic right against the surface of the pudding. Chill in the fridge overnight, and eat within 4 days.