Ingredients
Scale
For the vanilla pudding mix
- 1/2 cup coconut milk powder
- 1/3 cup cane sugar (sub date sugar, though it will change the color)
- 3 1/2 tbsp rice flour
- 1 tbsp arrowroot starch
- 1/4 tsp vanilla powder
- 2 tsp ghee (omit or sub coconut cream for dairy-free)
- Pinch of salt
For the chocolate pudding mix
- 1/3 cup cocoa powder
- 2 1/2 tbsp milk powder
- 1/3 cup cane sugar (sub date sugar, though it will change the color)
- 3 tbsp sweet rice flour
- 2 tsp arrowroot starch
- 1/4 tsp vanilla powder
- 2 tsp ghee (omit or sub coconut cream for dairy-free)
- Pinch of salt
To make the pudding
- 1 full mix recipe (above)
- 2 1/2 cups dairy-free milk
Instructions
- To make either dry mix, combine the ingredients in a bowl and whisk well to combine. Transfer to a jar with a lid and keep in the pantry.
- To make either flavor of pudding, add the pudding mix to a pot and slowly pour in the milk, whisking as you pour. Whisk extremely well to combine and break up any clumps.
- Place on the stove over medium-low heat, whisk well for a few minutes until the mixture bubbles. Allow to bubble and thicken, continuing to whisk. The pudding should be thick and creamy. Add the coconut cream or ghee at the end, whisking in to melt.
- Remove from the heat and allow it to sit for a few minutes to cool before transferring it to the fridge to cool completely. Add berries or any other toppings you’d like!