Coconut Milk Pudding

  • 1 14 oz. can coconut milk
  • 2 Tbsp brown sugar
  • 2 Eggs
  • 2 Tbsp cornstarch
  • 1 Tsp vanilla
  • 2 Tbsp Butter (or dairy free butter), cut into small pieces
  • 2 Tbsp cocoa powder (optional)
  • 1 Tbsp cinnamon (optional)
  1. Add coconut milk and sugar and cocoa powder (if using) to a small pot and heat over low-medium heat, bringing it to a simmer.
  2. Meanwhile, whisk eggs and add in corn starch.
  3. Pour one ladle of the steaming milk into the egg mixture, whisking constantly to prevent clumping.
  4. Turn the pot of coconut milk to low and slowly add the egg mixture, whisking until thickened.
  5. Once it thickens, remove from heat and stir in vanilla and butter.
  6. Pour into four small bowls, or mason jars, cover and cool until well chilled.
  7. Top with coconut whipped cream, chocolate shavings, a sprinkle of brown sugar, and/or berries.
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