Sunday, September 17, 2017
Coconut Pudding- Phase 3 and Hormone Rx
This pudding is so easy to make and tastes so amazing! I use up the egg yolks from my bread recipe that calls for egg whites. No waste!
Creamy, light and delicious! A very light coconut taste. Be sure to use canned coconut milk for best results.
8 standard servings
2 cups full fat canned coconut milk
1 1/2 T arrowroot powder
1 cup xylitol or 3-4 T powdered stevia
Pinch of salt
3 egg yolks
2 tsp vanilla
2T coconut oil
Coconut flakes for garnish, optional.
In a heavy sauce pan, whisk the xylitol, arrowroot and salt together. Add coconut milk, whisk to combine, and cook over medium heat, whisking the entire time, until the pudding is thick and smooth. This takes about 5-6 minutes or so. So not let it boil.
In a bowl, lightly whisk egg yolks. Slowly add 1 cup of the hot pudding mix to the eggs, whisking the entire time to temper the eggs. Be sure to add slowly so they do not scramble. Add the warmed egg mixture back to the pan and whisk and cook for 2-3 minutes.
Remove from heat. Add vanilla and coconut oil. Whisk.
Pour into serving dishes and chill for 2-4 hours.