Vanilla pudding doesn't get simpler or silkier than this: coconut milk, palm sugar, vanilla, and tapioca flour whisked into a glossy, thick pudding in three minutes flat. Strained while hot and chilled under plastic wrap, it sets into a cool, creamy classic with no dairy, eggs, or cornstarch. It's the blank-canvas dessert every paleo kitchen needs.
SERVES 4
Ingredients
4 cups (960 ml) coconut milk
½ cup palm sugar
1 teaspoon (5 ml) vanilla
3 to 4 tablespoons (60 ml) of tapioca flour
Preparation
1.В В Combine all ingredients in a saucepan and bring to a boil over medium-high heat, whisking constantly. Reduce heat to low and cook, whisking constantly, until mixture becomes thick and glossy (about 3 minutes).
2.В В Remove from heat and stir in vanilla. Strain mixture through a fine-mesh strainer into a bowl. Place plastic wrap directly on surface of pudding to prevent a skin from forming. Refrigerate until well chilled (at least four hours, or up to two days). Gently stir pudding before serving.
Pro Tips
- Stir the vanilla in off the heat — boiling drives off its fragrance and leaves the pudding tasting flat.
- Strain the hot pudding through a fine-mesh sieve even if it looks smooth; this is what gives the finished texture its signature silkiness.
- Whisk constantly over low heat as soon as the mixture thickens — tapioca-based pudding goes from glossy to scorched almost instantly.
- For softer pudding, use 3 tablespoons tapioca flour; for a firm, sliceable set, go to 4.
Frequently Asked Questions
How do I keep a skin from forming on the pudding?
Press plastic wrap directly onto the surface before refrigerating so no air touches the pudding. This also keeps it from absorbing fridge odors.
How long does vanilla pudding last in the refrigerator?
Up to two days, covered. It firms up noticeably as it chills, so let it sit out for 10 minutes and stir before serving.
Can I use another milk instead of coconut milk?
The rich set depends on coconut milk's fat content, so lighter milks will produce a thinner pudding. If you substitute, add an extra half-tablespoon of tapioca flour.
What can I serve with this pudding?
It's a natural with fresh berries, sliced bananas, or a spoonful of the chocolate pudding variation layered in parfait glasses.
Recipe Card
Ingredients
Method
- 1. В В Combine all ingredients in a saucepan and bring to a boil over medium-high heat, whisking constantly.
- Reduce heat to low and cook, whisking constantly, until mixture becomes thick and glossy (about 3 minutes). 2. В В Remove from heat and stir in vanilla.
- Strain mixture through a fine-mesh strainer into a bowl.
- Place plastic wrap directly on surface of pudding to prevent a skin from forming.
- Refrigerate until well chilled (at least four hours, or up to two days). Gently stir pudding before serving.
