Butterscotch Pudding
Ambrosia! If you love tapioca texture in pudding, then you
will appreciate these. Everyone will look longingly at the
last spoonful! Two versions - dairy or coconut.
Recipe: Prep: 30 min. Serves 7-8
Dairy version:
4 cups organic milk
1 cup organic coconut sugar
1/3 cup organic cornstarch - Let's Do Organic or Rapunzel brands
3 organic eggs
2 tsp. nutmeg - freshly grated/ground
1/2 tsp. Himalayan salt
2 tbsp. organic chia seeds
2 large dashes of organic vanilla
In a medium sauce pot, add the cornstarch, salt, and coconut sugar.
Using a whisk, blend together. Add the milk and cook over medium
heat, until it has reached about the boil stage (has some steam come off
when you whisk it) and has thicken some. Remove from heat and
place on a hot pad on a work surface.
Whisk eggs in a small stainless steel bowl. Place this bowl onto a
hot pad beside the pudding pot.
Gradually, temper a ladle full of pudding into the eggs, continuously whisking. Do this about 3- 4 times.
Tip: Tempering means to carefully add a small amount of hot liquid
in a slow stream to the eggs, raising the temperature of the eggs without cooking them.
If you added the eggs all at once to the hot liquid, then you would end
up with scrambled eggs instead.
Then use a rubber spatula and put the egg mixture back into the pudding pot. Add the chia seeds and whisk well.
Return pot to medium heat and continue to cook for about 3-5 minutes more, whisking continuously.
Turn heat off and add vanilla. Ladle into dessert dishes and place into the refrigerator until cold. Enjoy!
Non-dairy - Coconut version: eliminates milk, eggs and cornstarch
3 cups organic coconut milk
2 cups water
1 1/2 cups organic coconut sugar
1 tbsp. nutmeg - freshly ground
1 1/4 cups organic chia seeds
1/2 tsp Himalayan salt
2 large dashes of organic vanilla
In this version, add the coconut milk, coconut sugar, nutmeg, and salt in
a sauce pot. Cook over medium heat until thoroughly mixed well - coconut
sugar is melted and is incorporated well into the pudding.
Turn heat off and add chia seeds and whisk well.
At this point you can do one of two options:
1. Cover with a lid and let sit for about 2 hours, whisking occasionally as
the chia seeds absorb the liquid. Then ladle into dessert dishes.
This is will still be warm, if you don't like your pudding cold.
2. You can just put the pot on a hot pad in the refrigerator and let sit
overnight.
Note: This second version is easier and as you can see, has more chia seeds
in it, as they act as a thickener, as well as, providing excellent nutrition.
This is considered a breakfast item, as well as, dessert, or even a snack :)
I never liked the flavor of the typical butterscotch pudding recipes, but I
really love these two versions of it.