Oatmeal Sandwich Cookie Pudding
- Ready In:
- 40mins
- Ingredients:
- 10
- Serves:
-
6-8
ingredients
- 1⁄2 vanilla bean
- 4 cups unsweetened vanilla almond milk
- 1⁄2 cup heavy cream (can't really skip this one)
- 1⁄2 cup coconut sugar
- 1 cinnamon stick
- 1⁄8 teaspoon salt
- 1⁄4 cup cornstarch or 1/4 cup arrowroot
- 4 large egg yolks
- 2 tablespoons coconut oil
- 4 soft oatmeal cookies, homemade, crumbled
directions
- Split the vanilla bean lengthwise and scrape the seeds into a saucepan. Add the vanilla pod, milk, cream, coconut crystals, cinnamon stick, and salt; bring to a simmer over medium heat.
- Remove from heat, cover and steep for 15 minutes.
- Whisk together the cornstarch and yolks in a large bowl.
- Slowly whisk in the warm milk mixture, then pour the mixture back into the saucepan. Bring to a boil over medium heat and cook, whisking constantly, until thick. About 3 minutes. (Don't hold me to that! I never time it! LOL).
- Stir in the coconut oil. Pour the pudding through a fine-mesh sieve into a bowl; cover with plastic wrap so the plastic is touching the surface of the pudding, and let cool slightly.
- Divide most of the cookie crumbles among small glasses or bowls. Top with pudding. Cover with plastic again and refrigerate until cold; about 3 hours.
- Top with remaining cookie crumbles.
- ENJOY!
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RECIPE SUBMITTED BY
MixnVixn
Newport