Gluten-Free Chinese Almond Coconut Pudding: A Mouthwatering Symphony of Flavors and Textures

Allergens

None, this recipe is gluten-free and dairy-free friendly.

Ingredients

• 1 cup gluten
• free almond flour
• 1 can (14 oz) coconut milk
• 1/2 cup granulated sugar
• 1/4 teaspoon salt
• 4 large egg yolks
• 1 tablespoon cornstarch
• 1 teaspoon pure almond extract
• 1 teaspoon pure vanilla extract
• 1/2 cup sliced almonds, toasted

Instructions

1. In a medium bowl, whisk together the almond flour, coconut milk, sugar, salt, egg yolks, and cornstarch until well combined.
2. Pour the mixture into a saucepan over medium heat and cook, stirring constantly, until the pudding thickens and coats the back of a spoon (about 8 10 minutes).
3. Remove from heat and stir in the almond and vanilla extracts.
4. Divide the pudding among six individual dessert dishes or ramekins. Cover with plastic wrap, pressing directly onto the surface of the pudding to prevent a skin from forming. Refrigerate for at least 4 hours or overnight.
5. Before serving, top each pudding with an even layer of toasted sliced almonds.

Chef’s Insight

The key to achieving a smooth pudding is constant stirring while it cooks.

Notes

For an added touch, garnish with a sprig of fresh mint or a dollop of whipped coconut cream.