Lockdown vanilla pudding pie

Standard

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.

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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

How to

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.

Add the cornstarch mix, the rest of the coconut milk and four egg yolks to the saucepan and whisk well.
Cook the mixture on medium heat, stir constantly.
Once mix thickens (and it will – it seems to take a while but once it starts, it gets thick quickly), lower the heat and cook for one minute while constantly whisking.
Pour the mix through a fine sieve, stir in the vanilla. Pour into a bowl, if eating as pudding. Pour into a pre-baked pie crust if making a pudding pie.
Affix plastic wrap directly to the surface of the pudding/pie filling and chill 2+ hours.
Pictured: The bit of the pudding that didn’t fit in the pie.
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