About
You will love how quickly and easily this homemade instant pudding mixes up! Better yet, it’s paleo, vegan, dairy-free and nut-free. Be sure to whisk the xanthan gum in with the dry ingredients to ensure a lump-free pudding.
Ingredients
- ¾ cup the ultimate icing sugar replacement by swerve
- 3 ½ teaspoon baking aids xanthan gum by bob's red mill
- ¼ teaspoon coarse kosher salt by morton
- 2 cup original coconut milk unsweetened by silk
- 2 teaspoon vanilla extract
Instructions
- Combine all dry ingredients together and stir with a whisk. Making sure the xanthan gum is fully blended in to ensure it does not create lumps later on.
- Add in the cold milk.
- Stir with a whisk until thickened, about 1 minute. Strain pudding through a sieve if any lumps remain. Refrigerate until cold and serve!
Nutrition Facts
- Servings: 5
- Calories: 45.2kcal/189.3kJ (per serving)
- Fat: 1.8g (per serving)
- Carbs: 23.8g (per serving)
- Protein: 0.1g (per serving)
