If nobody ever made made scratch pudding for you when you were a kid, you’re in for a treat. This is so deliciously yummy and it’s completely dairy, gluten, and sugar free. Ghee in this recipe is important, even though there are plenty of other fats; ghee is okay for most kids in my practice with dairy allergy (I say “most” because I can’t find any I’ve worked with who couldn’t have ghee due to dairy IgE, but check with your allergist if you’re not sure in your own child’s case). This is also a great option for yogurt, sugar, and smooth-food junkies who need some more nourishing options besides sugary low fat dairy products. But most of all, it is just Really. Good. Pudding.
This recipe isn’t mine. It comes from Our Paleo Life (where you should poke around for even more recipes) – I’ve made it several times. I get perplexing results because sometimes it doesn’t set well, even though I follow the same exact steps. I’ve modified the recipe to enhance odds for setting better. I’ve also added some stevia to even out the sweetness and removed steps to strain lumps from the pudding. I’ve had no lumps at all each time I’ve made this recipe without straining, so have left that part out. See the variations for other flavors at the recipe’s source link too – chocolate, butterscotch, and peanut butter pudding!
- 6 Tablespoons tapioca starch
- 1/4 teaspoon Himalayan salt
- 2 and 1/2 cups canned coconut milk unsweetened, full fat, evenly blended to smooth consistency
- 4 large egg yolks
- 1/2 cup good quality raw organic honey
- 6-8 drops organic stevia
- 1 teaspoon GF organic vanilla extract
- 2 Tablespoons ghee
- In a sauce pan, combine the tapioca starch and salt, without heat - do not turn on the stove yet. Blend these dry ingredients with a whisk til evenly mixed.
- Slowly add the coconut milk over low heat, and whisk in to dissolve the dry ingredients. This will take 5-10 minutes of steady whisking. Do not boil.
- Once the coconut milk is evenly mixed in with no lumps, whisk in the egg yolks evenly, then the honey and vanilla. Continue on medium high heat til bubbles begin to form around the edges, about 5-10 minutes, whisking constantly.
- Once bubbling gently, reduce heat to medium low and continue cooking and whisking. Let the pudding become thick enough to plop back into the pot when you lift the whisk, instead of being drippy or runny. This may take 10-15 minutes.
- Higher heat may speed this up but you will also need to whisk more quickly to keep the pudding from burning, sticking to bottom of pot, or boiling.
- Stir in stevia drops, ghee, and vanilla. Continue whisking til evenly mixed and pudding is thickened.
- Pour into individual heatproof glass or ceramic serving dishes. To prevent a skin from forming on the pudding, place plastic wrap directly on the pudding in each dish and seal. I don't mind the skin and prefer to leave the plastic wrap off. Refrigerate for about 3 hours or overnight. Or, eat right away, warm and a little less set - also delicious!
You may use arrowroot starch instead of tapioca, but I have not tried this yet; potato starch may work too. For salt, I use Himalayan salt because it has a wider mineral profile than ordinary table salt and because sea salt is now (sadly) under scrutiny for having plastic in it. If the pudding hasn't thickened enough after lengthy heating and stirring, remove 1/4 cup of pudding from the pot into a small Pyrex or ceramic bowl or cup. Stir in 1 Tablespoon of starch and blend til smooth and thick. Add this back to the pot and continue stirring with whisk til smooth and thickened.
Can butter be used instead of ghee?
Butter is fine as long as you don’t have an issue with casein or whey – these are removed from butter when it is clarified to make ghee.