I blame the lockdown for all the ingredients I have on hand that I only use half of before I need to use them up or lose them forever. This leads me to bake random things that I have to pawn off on unsuspecting people. I suspect this is one of those experiments that won’t be welcomed with open arms, minds or mouths.
Vanilla pudding made with coconut milk
2/3 cup sugar
1/4 teaspoon salt
1/4 cup cornstarch
2 1/2 cups coconut milk (unsweetened) – feel free to use other kinds of milk to your taste
4 large egg yolks
1 teaspoon vanilla extract, maybe a dash of vanilla bean powder
Whisk the sugar and salt together in a small saucepan.
Separate four eggs; set the whites aside for use in something else.
Combine the cornstarch and 2 tablespoons of coconut milk to dissolve the cornstarch.