Making homemade, creamy and delicious, dairy-free and gluten-free pudding could not be simpler. You do not have to buy a box of powder and mix it with milk to have pudding.
Don’t do that.
I mean, there may be some organic healthy mixes out there, and I am not necessarily opposed to shortcuts, but I also like that I can easily make a homemade version with quality ingredients for my loves when the need for pudding arises.
And since Valentine’s Day is just around the corner, this is a great dessert option for your gluten and dairy-free loved ones.
So keep in mind, this recipe has three elements. The pudding, the sauce, and the coconut whipped cream. You can do one, or you can do two , or you can do them all which is what I recommend.
I do have some serious notes on this one, so read them first!
- First, I tested with both arrowroot flour and with cornstarch, although there are other thickeners you can use. Those were the two I narrowed it down to. I try to always use organic cornstarch. Anything with corn in it I try to keep organic.
- Let’s talk about this cornstarch/arrowroot deal. Arrowroot is new to me even though I have had a bag of it a looooong time and have never used it. (I’m not gonna tell you how long, but I do store it in my freezer.) Using AR resulted in a thick, rich pudding, but I had one issue–the pudding was springy. Like, it boinged. Like a piece of rubber, it kind of stretched back when I lifted some out with a spoon. (Not a lot but some. Enough to make me laugh.) It was thicker than the cornstarch version which I liked, delicious in taste, but I wasn’t completely comfortable with it’s stretchy quality. My daughter, however, raved over it. She told me I definitely needed to include it as an option. The grandboy too. He begged for more. Using AR makes it grain free, which is important to some people. I’m thinking that using AR would also make this recipe Paleo, although me and Paleo are just getting to know each other, so I am not sure if all the other ingredients would qualify, but I think so.
- The cornstarch resulted in a creamy, delicious, not boing-y or stretchy, somewhat softer, but still thick pudding. This was my favorite. However, it’s a grain, sooooo…I will let you be the judge. The AR version is definitely something I would eat, so I don’t want you to get the idea it was awful. As a matter of fact. with the sauce and cream on it, I didn’t even notice the slightly springy texture.
- I used almond milk, but if you use regular milk, I don’t see why it wouldn’t work just as well.
- I try to use all organic ingredients to make this the healthiest it can be.
- It takes a little bit of patience to strain the raspberries through the strainer, but the result will be a smooth sauce. Just use a spoon or spatula to press the mixture through a mesh strainer. I like to put it in a squeeze bottle.
- The coconut whipped cream is optional, and it does add a lot of calories and fat, but it is oh so worth it! Read the notes on the recipe. You don’t need more than a dollop on top.
- ⅔ cup coconut sugar
- ¼ cup cornstarch or arrowroot flour (arrowroot makes it thicker)
- ¼ teaspoon salt
- ⅓ cup unsweetened cocoa powder
- 2½ cups almond milk
- 4 large egg yolks
- 1 teaspoon vanilla extract
- 1 (12-ounce) package of frozen raspberries, thawed
- 3 tablespoons coconut sugar
- The juice of one lemon
- 1 (14-ounce) can coconut cream (not milk or cream of coconut—see note below), chilled in fridge overnight
- 3 tablespoons coconut sugar
- ½ teaspoon vanilla
- Whisk together the sugar, cornstarch, salt, and cocoa powder in a medium saucepan. Slowly whisk in the milk, until cornstarch and sugar are dissolved. Place over medium heat, then whisk in egg yolks well.
- Cook, whisking constantly, until mixture begins to boil. Reduce heat to low; still whisking, cook 1 minute, or until mixture thickens. Remove from heat; immediately strain through a fine wire mesh strainer into a bowl. Stir in vanilla.
- Press a piece of plastic wrap directly on surface of pudding to prevent a skin from forming; chill at least 6 hours or overnight. Mixture will thicken more in the refrigerator.
- To make the raspberry sauce, process all ingredients in a food processor until smooth. Strain the through a fine wire mesh into a small bowl, discarding the pulp and seeds. (Use the back of a soon or rubber spatula to keep pressing the mixture through the strainer—it takes a few minutes.) Keep refrigerated.
- To make the coconut whipped cream, open the can of coconut cream and scoop out the solid cream into a mixing bowl. (There should only be a small amount of liquid which I discard.) Beat on high speed with an electric mixer until creamy. Add the coconut sugar and vanilla extract and continue to beat until light and fluffy. Keep refrigerated.
*I use Trader Joe's brand coconut cream