Stove Top Butterscotch Maple-Walnut Pudding
- Ready In:
- 4hrs 30mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 2 cups original almond milk (I find that it doesn't overpower the butterscotch flavor of this pudding like coconut milk does)
- 1⁄2 cup organic coconut sugar
- 1 tablespoon unsulphured blackstrap molasses (I use Plantation brand)
- 1⁄4 cup almond milk
- 3 tablespoons cornstarch or 3 tablespoons arrowroot
- 3 large egg yolks
- 1 1⁄2 tablespoons organic virgin coconut oil
- 1 teaspoon pure vanilla extract
- 1⁄2 cup walnut pieces
- 1⁄4 cup pure grade b maple syrup
directions
- In a medium saucepan, bring 2 cups of almond milk to a boil. In a bowl, whisk coconut crystals, molasses, 1/4 cup of almond milk, cornstarch, and egg yolks until smooth.
- Gradually whisk in HALF of the hot milk, SLOWLY! You don't want to scramble your yolks. Whisk mixture back into remaining hot milk in the pan.
- Cook over medium heat, whisking until mixture comes to a boil; reduce heat slightly and cook for 2 minutes, whisking frequently.
- Remove pan from heat; add coconut oil and vanilla, stirring until well combined.
- Pour into 4 serving glasses or bowls and refrigerate at least 4 hours or overnight.
- In a small bowl combine walnuts and maple syrup; spoon over chilled pudding.
- ENJOY!
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RECIPE SUBMITTED BY
MixnVixn
Newport