Cooked Butterscotch Pudding

Phew – we are coming out the other side of the respiratory illness in our house, finally, and moving towards full health.  Yay for that!  However, we are not so healthy yet that we didn’t feel the need for a lovely bowl of warm pudding – you know, comfort food.   I decided that I would veer away from my natural tendency of all chocolate, all the time, and try a butterscotch pudding.  The only problem with my tried and true recipe from pre-allergy days was that it had an egg in it.  After a lot of thought, and a little research, I figured something out, tried it, and it worked!  I am inordinately proud of myself when I am able to come up with a substitution that still tastes good and actually works.

 

So, just in case you are in need of some warm comfort food, or just want to try something new, here is my recipe for butterscotch pudding.

 

3/4 cup packed brown sugar

3 tbsp. cornstarch

2 1/4 cups coconut milk

1/4 tsp. salt

1 tbsp. gelatin

1 tbsp. cold water

2 tbsp. boiling water

3 tbsp. butter

3/4 tsp. vanilla extract

 

Mix sugar, cornstarch and salt together in a bowl.  Add enough coconut milk to make a thick paste.  In a sauce pan over medium heat, bring the rest of the coconut milk to a boil, stirring constantly.  Stir in the brown sugar mixture, return to a boil, and cook for a minute.

Place your gelatin in a bowl.  Add cold water, and then boiling water, beating with a fork until frothy.  Add a little of the hot pudding mixture to this, to temper it, and then add the gelatin mixture into the saucepan.  Stir with a whisk until thickened.  Remove from heat and add butter and vanilla.  Pour into bowls and let cool slightly – or refrigerate and eat cold.

 

IMG-20150513-00132

 

Notes:

– you can use palm sugar instead of brown sugar if you want to get rid of the refined sugar in the recipe.

– I am too cheap to use more than one can of coconut milk in the pudding so I topped it up with flax beverage I had in the fridge.  It worked fine.  I’d say you could top it up with any non-dairy milk and be fine.

– this is not a low sugar recipe, as  you can tell, but it’s great for a treat!

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