Starlit Whispers – A Paleo-Friendly Coconut Milk Pudding

Allergens

Eggs, Dairy

Ingredients

• 1. 1 cup full
• fat coconut milk 2. 3 large eggs, separated 3. 1/4 cup maple syrup 4. 1 tsp pure vanilla extract 5. 1/4 tsp ground cinnamon 6. 1/8 tsp ground nutmeg 7. 1 pinch of sea salt

Instructions

1. In a saucepan, gently warm the coconut milk over medium heat until it is just about to simmer.
2. In a separate bowl, whisk together egg yolks, maple syrup, vanilla extract, cinnamon, nutmeg, and salt until smooth.
3. Slowly pour the warm coconut milk into the egg yolk mixture while continuously stirring to prevent curdling.
4. Return the combined mixture to the saucepan and cook over medium low heat, stirring constantly, until it thickens and coats the back of a spoon (about 8 minutes).
5. Remove from heat and set aside to cool slightly.
6. In another bowl, whisk egg whites until they form stiff peaks.
7. Gently fold the egg whites into the slightly cooled coconut mixture until well combined.
8. Divide the pudding into two glass bowls or cups and chill for at least 2 hours before serving.
9. Top with fresh berries and a light sprinkle of cinnamon, if desired.

Chef’s Insight

Allow the coconut milk to cool slightly before adding the egg yolk mixture to prevent curdling.

Notes

For an added touch, serve the pudding with a drizzle of melted dark chocolate or a sprinkle of toasted coconut flakes.