Coconut Milk Pudding
Published by Page Street Publishing Co.
The word tembleque means “wiggly” or “wobbly” and it is the perfect name for this creamy pudding. This dish is naturally dairy-free, thanks to the coconut milk base, although it is traditionally made with cornstarch as the thickener. For a lower-carb, Paleo-friendly option, gelatin works wonderfully to set this pudding. Other starches do not produce the pudding-like texture that cornstarch does, and in fact, tests using tapioca starch were what led to my developing the cheese recipe on page 170!
Serves6 to 8
- 2 tablespoons (28 g) unflavored gelatin
- 2 (13.5-oz [399-ml]) cans coconut milk
- 5 to 6 tbsp (100 to 120 g) honey, coconut sugar or grated panela
- Pinch of fine Himalayan salt
- Ground cinnamon, for garnish
Bloom the gelatin by pouring ½ cup (120 ml) of water into the bottom of a small saucepan and then sprinkling the gelatin slowly on top of the water. Do not add the gelatin too quickly or clumps can form. Whisk the mixture to encourage wetting, if needed.
Add the remaining ingredients, except the cinnamon, to the saucepan and heat over medium heat, whisking frequently, until all the gelatin and your choice of sweetener have dissolved.
Pour into a 9-inch (23-cm)-diameter x 1¼-inch (3-cm)-deep pie mold and allow to set for several hours in the refrigerator until firm. Serve in slices, almost like a crustless cheesecake for a traditional presentation. You can also pour the mixture into 6 to 8 small bowls, ramekins or other vessels. Sprinkle a generous amount of cinnamon on top before serving chilled.
AIP compliant: No adjustments necessary!