Gluten-Free Vanilla Pudding

5 from 1 vote

Gluten-Free Vanilla Pudding

Gluten-Free Vanilla Pudding Recipe a vintage dessert that has stood the test of time. Easy to make. It will thicken and sweeten as it cools.

Course Desserts

Cuisine American

Keyword Classic Vanilla Pudding, From Scratch Vanilla Pudding, Gluten-Free Vanilla Pudding, Gluten-Free Vanilla Pudding Recipe, Homemade Vanilla Pudding Gluten-Free, How to make Vanilla Pudding From Scratch, Retro Vanilla Pudding Recipe, Vanilla Pudding From Scratch, Vintage Vanilla Pudding Recipe

Prep Time 5

Cook Time 10

Let Vanilla Milk Sit Overnight 8

Servings servings

Calories 146kcal

Author LaRena Fry

Ingredients

1 whole bean Vanilla bean cut with the caviar remove caviar and add to pot
1 recipe of unsweetened coconut milk
1/4 + 1 cup + cup approximately of almond milk or nut milk of choice to add to coconut milk to equal 2 cups + almond milk
3 tsp powdered vanilla monk fruit sweetener
1/2 cup monk fruit sweetener
4 tbsp potato flour (Swan's) or tapioca flour
1 pinch of pink salt
3 pinches of Turmeric
2 tsp pure vanilla
1 tbsp coconut oil

Instructions

First, pour the coconut milk into a measuring cup and add enough almond milk to make 2 cups (I got 1 3/4 cup coconut milk).
1 recipe of unsweetened coconut milk, 1/4 + 1 cup + cup approximately of almond milk or nut milk of choice
Second, pour the coconut almond milk into a bowl.
Third, measure out a cup of almond milk.
Add the almond milk to the coconut mixture.
Toss the vanilla pod and the caviar into the milk.
1 whole bean Vanilla bean cut with the caviar
Cover the bowl and place it in the fridge overnight to extract the vanilla flavor into the milk. (This step can be left out. Just proceed and follow the recipe)
Next, combine the monk fruit sweetener, powdered vanilla monk fruit sweetener, potato flour, salt, and turmeric.
3 tsp powdered vanilla monk fruit sweetener, 1/2 cup monk fruit sweetener, 4 tbsp potato flour (Swan's) or tapioca flour, 1 pinch of pink salt, 3 pinches of Turmeric
With a whisk, stir them together.
Finally, add the milk mixture from the fridge into the pan with the combined sweeteners (including the vanilla bean).
Whisk the milk, flour, and sugars together until well combined.
Turn on the stove to medium.
Continue to whisk so that the flour doesn't scorch on the bottom of the pan.
Heat until the mixture begins to bubble in the middle and becomes thick, whisking the entire time.
Remove from the heat and add the pure vanilla and coconut oil.
2 tsp pure vanilla, 1 tbsp coconut oil
Stir until the oil is melted and the vanilla has been incorporated.
Pour the mixture through a fine sieve over a bowl to remove any lumps and the vanilla bean.
Place plastic on top of the pudding to prevent a skin from forming, or pour it into serving bowls of your choice.
Lastly, allow the pudding to refrigerate for 2 hours before topping with coconut whipped cream and enjoying.

Notes

Nutrition Facts
Servings 6.0
Amount Per Serving
Calories 146
% Daily Value *
Total Fat 4 g	5 %
Saturated Fat 2 g	11 %
Monounsaturated Fat 1 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 0 mg	0 %
Sodium 92 mg	4 %
Potassium 175 mg	5 %
Total Carbohydrate 8 g	3 %
Dietary Fiber 0 g	2 %
Sugars 6 g
Protein 1 g	2 %
Vitamin A	3 %
Vitamin C	0 %
Calcium	16 %
Iron	2 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Nutrition