No-Butter Butterscotch Pudding

9F0BF675-DE04-4AF6-9D4C-E581C3C98F59   Every once a blue moon, you’ll see a recipe, know that you already have all of the ingredients necessary, make it, and eat it all in one day. One glorious day. When Deb from Smitten Kitchen recently posted a recipe for butterscotch pudding, I immediately started to wonder if it’d be good with coconut milk in place of the milk. As I continued to read the recipe, I discovered that Deb had already suggested switching out the dairy for coconut milk and coconut oil. SOLD! I surprised Josh with serving of pudding when he got home from work, and he loved it so much that he ate the entire thing standing in front of the fridge, and scraped up the remnants with his finger. I’m not sure there’s any higher praise. I topped one with some whipped coconut cream, but our favorite topping combination turned out to be mini semisweet chocolate chips and flaked sea salt. The added crunch and the mix of the salty and sweet… heaven. This might be one of the most dangerous recipes I’ve made, mainly because I have these ingredients on hand at all times. Consider yourself warned. Also, I definitely recommend pre measuring the ingredients and having them ready to go. Sugar burns quickly. No-Butter Butterscotch Pudding (recipe from Smitten Kitchen) Makes 4 servings

  • 1.5 Tbsp coconut oil
  • 1/4 c. dark brown sugar
  • 1 generous pinch of sea salt
  • 2 Tbsp cornstarch
  • 1 can full fat coconut milk, very well shaken and smooth
  • 1 tsp vanilla extract

In a medium saucepan over medium-low heat, melt the coconut oil. Add the brown sugar. Let it heat up and bubble a little, stirring often. Don’t let it burn or start to smoke, which can easily happen (I actually had to throw out my first oil/sugar mixture. My b). Add the salt and cornstarch and stir to combine into a thick paste. Whisk the coconut milk into the paste in a small, steady stream. Continue to cook over low heat, stirring frequently until it starts to simmer. Let it simmer for at least a minute, still stirring, until the mixture starts to thicken. Remove from the heat and stir in the vanilla. This is a good time to (carefully) taste the mixture and see if it needs any more salt. Divide the mixture into 4 glasses or pudding cups and let chill in the fridge for 1-2 hours. Top with whipped coconut cream, chocolate chips, flaked sea salt… whatever you’d like.

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