This vanilla pudding is easy to make. It’s also 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. This is a good helper for kids with food allergies who are looking for a treat but need to avoid junky ingredients.
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.
Use coconut cream for pudding that will thicken faster, although canned whole full fat coconut milk works well too – just stir a little longer and if necessary add an extra teaspoon of arrowroot starch. Have fun with toppings: Organic roasted flax meal (this brand is my favorite, found some at Costco), crushed nuts, berries, or even chocolate chips (use this brand if you want a gluten, dairy and sugar free chocolate chip). 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 my preference for easy thickening and best flavor, but whole plain canned coconut milk works well too.
Ultimate delicious vanilla pudding. Or is it custard? Coconut cream is my preference for easy thickening and best flavor, but whole plain canned coconut milk works well too.
In a sauce pan over low-medium heat, combine the honey, arrowroot starch and salt. Stir continuously to combine evenly, about 3 minutes.
Add coconut milk and turn up to medium high heat. Stir continuously until thick and smooth, 5-8 minutes. Do not boil, and don't let the bottom burn.
Once thickened, reduce heat to low. Continue stirring while adding the vanilla and the ghee. Stir until all are combined evenly throughout.
Pour into individual serving cups. Add any desired toppings, allow cooling for a few minutes. Then 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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