Easy Vegan Eggnog Pudding

• Baking & Spices

  • 3 tbsp Non-gmo cornstarch
  • 1 Nutmeg or cinnamon, ground
  • 1 Pinch Salt

• Oils & Vinegars

  • 1 tbsp Coconut oil

• Desserts

  • 1 cup Whip, dairy-free

• Beer, Wine & Liquor

  • 2 cups Eggnog, vegan

Found on godairyfree.org

Description

Ingredients

• 2 cups vegan eggnog (I use So Delicious Dairy Free Nog)
• Pinch salt
• 3 tablespoons non-GMO cornstarch
• 1 tablespoon coconut oil (can sub dairy-free buttery spread)
• 1 cup dairy-free whip (I used So Delicious Dairy Free CocoWhip)
• Ground nutmeg or cinnamon, for serving (optional)

Directions

• Place 1½ cups of the nog and the salt in a saucepan over medium-low heat.
• In a separate bowl, whisk the remaining ½ cup nog and cornstarch until smooth.
• When the mixture in the saucepan just begins to steam, whisk in the cornstarch mixture.
• Cook, stirring occasionally, until the mixture starts to thicken and barely reaches a boil, just a few minutes. Immediately reduce heat to very low and whisk as it cooks for 4 to 5 minutes, it should be relatively thick.
• Remove from the heat, whisk in the coconut oil (or buttery spread) and let cool 5 minutes.
• Pour into a medium bowl and cover with plastic wrap touching the pudding. Chill in the refrigerator for 2 hours.
• Fold in the whip, cover, and chill for another hour, or until ready to serve. Sprinkle each serving with a little nutmeg or cinnamon.
• Whisk altogether until smooth. Bring to a simmer over med heat, let thicken as you whisk for about 3 minutes. Should thicken to a very thick sauce-like consistency, not quite pudding.Remove from heat, stir in:
• ½ tablespoon coconut oil
• Let cool 5 min.
• Pour into a container and cover w/ plastic wrap. Let cool in refrigerator 2 hours.
• Fold in ½ to ⅔ cup cocowhip. Return to fridge and chill until set.