Pudding is one of those classic desserts from the past that in my opinion, has been somewhat overlooked in the recent years. Maybe its cousin, chia pudding, has stolen the spotlight. Or maybe people have forgotten just how good homemade pudding is. I am hoping this recipes helps shine a little spotlight back onto this simple, creamy, and delicious dessert.
I have experimented with many ingredient options for this recipe and I have some great news, it’s highly adaptable for a variety of diets. Let’s talk sugar. This recipe requires the use of a granulated sugar. So whether it be coconut sugar, date sugar, Swerve, Lakanto, or cane sugar, you can use it. Traditionally, cornstarch has been a common ingredient in making pudding. So obviously that is an option. But if you need a second option, arrowroot starch works too. I have noticed that cornstarch yields a slightly creamier pudding, but the arrowroot is a close second. The milk is also adaptable. Plant based or dairy based both work. In addition to the milk, you will also need 1/4 cup of the coconut cream from a can of full fat coconut milk. If you are avoiding coconut but consume dairy, you could sub that for heavy cream.
Of course we can’t make this luscious pudding without one of my favorite ingredients, black sesame paste. You can make your own by grinding black sesame seeds in your food processor. I use black sesame paste quite a bit to make ice cream, smoothies, breads, chia pudding, and so much more, so I prefer to buy it. Kevala makes a good quality paste.
Black sesame brings your traditional homemade pudding to another level! Top it with some seasonal fruit, sesame seeds, and a dollop of coconut whipped cream to make this classic complete. I can’t wait for you to try it!
1/2 cup granulated sugar of choice (coconut sugar, date sugar, Lakanto, Swerve, cane sugar, etc.)
1 Tablespoon plus 1 teaspoon cornstarch or arrowroot, according to dietary needs
1/4 tsp salt
2 cups milk of choice (I’ve used light canned coconut milk & cashew milk- both work great!)
1/4 cup coconut cream from full fat coconut milk can
1/2 cup black sesame paste
1 Tbs butter (vegan or grass-fed, your preference)
1 tsp vanilla extract
Top with coconut whipped cream
Fresh mint leaves
Fruit (cherries and figs are delicious on top)
Black Sesame Seeds
1) In a large saucepan, whisk the sugar, cornstarch (or arrowroot), and salt. Add 1/2 cup of the milk and combine thoroughly with a whisk.
2) Gradually add the remaining milk as well as the coconut cream. Put the pan over medium heat and continue to whisk continuously until it starts boiling. This will take up to 10 minutes.
3) Once it reaches a boil, whisk for about 30 seconds. Then add the black sesame paste. Continue to whisk until thickened, about a minute or so. Then stir in the butter and vanilla.
4) Transfer the pudding to individual serving bowls. I really like using these 8 oz jars because you can just put the lid on and stack them in the refrigerator for easy storage. Chill for a couple hours. Top with your goodies and enjoy! Makes 4-6 servings.