Vanilla Bean Almond Milk Pudding
Credit to yup its vegan
Measure 1/2 cup of the almond milk into a small bowl and whisk in the cornstarch and tapioca starch until there are no lumps.
Meanwhile, in a saucepan heat the remaining almond milk and the maple syrup over medium-low heat. As soon as you see bubbles on the surface, add the cornstarch mixture and stir in well.
Continue to cook the pudding, stirring occasionally, until mixture is beginning to thicken and reaches a gentle boil/steady simmer, 4-6 minutes.
Reduce the heat slightly. Continue to cook the pudding, stirring occasionally, for another 4 to 6 minutes until thick. You can test this by dipping in a spoon and checking that the pudding falls off of the spoon slowly. Turn off the heat and stir in the coconut oil and vanilla bean paste. (It may take a few seconds of stirring for the coconut oil to melt completely).
Divide the pudding into 4 to 6 jars or ramekins. If you want to prevent pudding skin, press a piece of plastic wrap into the surface. Otherwise, loosely cover the dishes. Transfer to the refrigerator and let cool completely before eating, about 3 hours.
GRAIN-FREE OPTION: You can try making this pudding without cornstarch by substituting additional tapioca starch for all of it. I do not prefer the texture this way; it gets a little “gloopier” and doesn’t set quite as well, but it definitely does work if you need your almond milk pudding to be grain-free!
ALMOND MILK: This pudding works best with commercial almond milks, rather than homemade. This is because store-bought almond milk is usually pasteurized and has added ingredients to help thicken and emulsify it. These same qualities will help your homemade almond milk pudding set better. If you want to use homemade almond milk I recommend adding a pinch of xanthan gum to reduce your risk of watery pudding.
VANILLA PASTE: If you aren’t able to purchase The Fresh Market vanilla paste or another vanilla paste, you can substitute vanilla extract with a 1:1 substitution.
TAPIOCA STARCH: A combination provides the best texture, but if needed, you can use additional cornstarch instead of the tapioca starch.