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Who doesn’t love vanilla pudding?

This vanilla pudding is auto-immune paleo friendly – no dairy, no refined sugars, no eggs – so it’s a good helper for anyone with Top 8 food allergies, FPIES, or eating carefully due to IBS/IBD. And though it technically contains a nut in the coconut ingredient, I’ve found in my pediatric nutrition practice that coconut is often tolerable for kids who are allergic to other nuts.

So simple, just six ingredients, and simple to make. It has more of a custard feel and is sure to please. Enjoy this warm with a softer texture from the stove (perfect for older infants and young toddlers), or chill for an hour or two for classic firm pudding texture and a cooling treat. It’s also a serious calorie boost at about 360 calories per serving – a plus for picky eaters or kids with weak appetites who need a shortcut to daily intake goals for growth and gain.

Be sure to stick with the recipe and use coconut cream, not canned coconut milk, “light” coconut milk, or coconut milk from a carton. Only the coconut cream lends the thick texture that makes the pudding work. Option to dabble the top with favorite fruit pieces, organic roasted flax meal (this brand is my favorite, found some at Costco), or crushed nuts if safe for your child. If you haven’t used arrowroot starch before as a thickener, this brand has worked well for me and is in many supermarkets, but there are also organic options available. To keep it strictly casein and dairy free, and for optimum texture and taste, use ghee instead of butter. Lastly if you are avoiding Top 8 allergens be sure your vanilla flavoring is gluten free.

AIP Friendly Delicious Vanilla Pudding
Print Recipe
Ultimate delicious vanilla pudding. Or is it custard? Coconut cream is key here, for good thick consistency
Servings Prep Time
6 servings 20 min
Cook Time
10 min
Servings Prep Time
6 servings 20 min
Cook Time
10 min
AIP Friendly Delicious Vanilla Pudding
Print Recipe
Ultimate delicious vanilla pudding. Or is it custard? Coconut cream is key here, for good thick consistency
Servings Prep Time
6 servings 20 min
Cook Time
10 min
Servings Prep Time
6 servings 20 min
Cook Time
10 min
Ingredients
Servings: servings
Instructions
  1. Open 2 cans of room temperature coconut cream (not coconut milk) and empty them into a blender. Blend on high until evenly homogenized and the solid pieces are equally blended through to a thick cream consistency. Measure off 20 ounces (2 and 1/2 cups) and set aside.
  2. In a sauce pan over low-medium heat, combine the honey, arrowroot starch and salt. Stir continuously to combine evenly, about 3 minutes.
  3. Add measured coconut milk and turn up to medium high heat. Stir continuously until thick, 5-8 minutes. Do not boil, and don't let the bottom burn.
  4. Once thickened, remove from heat or reduce to very low heat. Continue stirring while adding the vanilla and the ghee. Mix these evenly throughout.
  5. Pour into individual serving cups. Add any desired toppings, cover with plastic wrap and store in fridge til firm. Option to enjoy the pudding warm from stove and less firm, if desired.
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