Dairy-Free Coconut Pudding

Dairy Free Coconut Pudding

Pudding.
Pudding.
Pudding.

To me there is no better comfort food than hot pudding.
It’s perfect for any occasion; When the snow is falling and it’s cold outside, when you are under the weather, or when you want to celebrate. Heck, even when you are just craving something sweet and warm at 10 pm.
I have recipes for a variety of puddings already: Banana, Butterscotch, Pumpkin and Dark Chocolate. What I didn’t have was a dairy-free option. The perfect choice for a dairy-free pudding for me is canned coconut milk. I recommend a premium quality of coconut milk because it’s already thick and creamy.
Once you open the cans, you can have warm diary-free coconut pudding in 5 minutes! Doesn’t that sound good?

Dairy Free Coconut Pudding

Dairy-Free Coconut Pudding

Ingredients
  

  • 2 cans premium coconut milk (shake cans before using)
  • 5 tbsp cornstarch
  • 5 tbsp sugar
  • 1 egg yolk (Vegan option: use egg replacer product or flaxseed)
  • 1 tsp gluten free vanilla

Instructions
 

  • In a medium saucepan whisk together the cornstarch and the sugar. Slowly add the cans of coconut milk until dry and wet are combined.
  • Turn heat to low-medium and whisk. Make sure you whisk from bottom of pot.
  • Watch pudding closely for it can burn on the bottom easily.
  • Mixture will start to thicken in about 5 minutes.
  • In a small bowl, whisk egg yolk.
  • Add a little bit of the hot pudding to the egg yolk and stir.
  • Add a little bit of the hot pudding to the egg yolk and stir. You do this so that when you add the egg yolk to the saucepan, the egg will not curdle.
  • Add warmed egg yolk to the saucepan, and whisk for a minute til pudding is much thicker.
  • Remove from heat and add 1 tsp vanilla.
Tried this recipe?Let us know how it was!
Dairy Free Coconut Pudding

Dairy Free Coconut Pudding

Gluten-Free Dairy-Free Crustless Pumpkin Pie and Two Other Pumpkin Recipes

pumpkin


gluten free pumpkin recipes

Pumpkin. Pumpkin. Pumpkin.
It is that time of year again. The time of year of leaves falling, kids back to school, sweaters in all the stores, and pumpkin lattes at Starbucks.
I was in quite the pumpkin spirit this week so not only are you getting a recipe for pumpkin spice syrup , I made pumpkin butter and crustless gluten free pumpkin pies. Did you know you can bake individual pumpkin pies in glass canning jars?
I am not a coffee drinker but I am an avid tea drinker who loves pumpkin. I used to drink a lot of unsweetened earl grey tea lattes, however in recent years the price of a tea latte has doubled and that I have a real hard time with.
So what to do?
Spend $5.00 on a tea with milk? Spend $5.25 on a pumpkin spice steamed milk?
Today my answer is no!
I was surprised to see a lot of recipes online for pumpkin spice syrup and thought, of course, I should just make my own. I have a Breville Milk Frother that I adore. It heats up and froths milk for me – thus allowing me to make my own lattes at home and now I can make Chai tea lattes with pumpkin spice syrup.
Yum!
This was my first go around and I will work on cutting back on the sugar. However, this did make a full 500 ml jar of syrup which for me, makes a lot of lattes.

gluten free pumpkin recipes


gluten free pumpkin recipes


gluten free pumpkin recipes



gluten free pumpkin recipes
The 2nd pumpkin recipe I made was a pumpkin butter. The uses for this butter is endless. How about as a spread on toast? A topping for a warm oatmeal muffin?
Gooey goodness on pumpkin pancakes? On a scone?

This recipe is also really easy, so why not make it also while you have a can of pumpkin open?

Gluten Free Pumpkin Spice Syrup

Ingredients
  

  • 1 1/2 cups water
  • 1 1/2 cups cane sugar
  • 1 tbsp Saigon cinnamon (use a good quality cinnamon)
  • 1/2 tsp cloves
  • 1 tsp nutmeg (freshly ground is even better)
  • 1/2 tsp ginger
  • 1/2 tsp cardamom
  • 3 tbsp canned pumpkin (not pumpkin filling but plain canned pumpkin)

Instructions
 

  • Cook sugar and water in a small pot at medium heat, stirring until mixture is clear.
  • Whisk in remaining ingredients and cook, stirring for 5 minutes.
  • Do not allow mixture to boil.
  • Let syrup cool for 10 minutes and then transfer it to a jar.
  • Keep syrup in refrigerator.
  • Here is the ultimate indulgence in tea.
  • Fill ½ your mug with boiling water and a chai tea bag.
  • Heat up milk with 1 Tbsp of pumpkin spice syrup.
  • Top tea with whipping cream and then top whipping cream with salted caramel sauce.
  • Wow, this was good but basically dessert in a cup.
Tried this recipe?Let us know how it was!



gluten free pumpkin recipes

gluten free pumpkin recipes


gluten free pumpkin recipes
I am a fan of canning jars for they come with lids and offer a variety of shapes and sizes. Plus you are using less plastic in your home.
This morning I made pumpkin pancakes and topped the pancakes with pumpkin butter and warm and spicy apples.
gluten free pumpkin recipes
My third recipe today is for Gluten Free Dairy Free Crustless Pumpkin Pie. I actually made individual pies in glass canning jars and am thrilled with the results. It is really nice option to make the pie crustless for there is no stress than, for the perfect pie crust. And really, don’t most people just want the pumpkin?
This recipe is also dairy free for a lot of my family cannot handle dairy anymore.

Pumpkin Butter

Ingredients
  

  • 1 can of organic pumpkin (14 oz or 397 g)
  • 1/2 cup apple cider (not apple cider vinegar)
  • 1/4 cup maple syrup
  • 1/4 cup brown sugar
  • 1 tsp Saigon cinnamon
  • 1 tsp ground ginger
  • 1/4 tsp nutmeg (freshly ground is better)
  • 1/8 tsp cloves
  • 1/2 tsp cardamom

Instructions
 

  • Combine all ingredients in a medium pot and over medium heat, bring to a simmer.
  • Stirring as it heats.
  • Reduce heat to low and simmer, stirring occasionally and cook until pumpkin butter is thick.
  • This takes 15-20 minutes.
  • Watch closely for you do not want to burn the mixture.
  • Allow butter to cool and then store in a jar.
Tried this recipe?Let us know how it was!


gluten free pumpkin recipes


gluten free pumpkin recipes


gluten free pumpkin recipes


gluten free pumpkin recipes

gluten free pumpkin recipes

Gluten Free Dairy Free Crustless Pumpkin Pie

Ingredients
  

  • 1 1/2 cups organic canned pumpkin
  • 1/2 cup of brown sugar
  • 1 tsp vanilla
  • 1 cup canned coconut milk
  • 3 large eggs, slightly beaten
  • 1 tbsp cornstarch
  • 1 tsp salt
  • 1 tsp Saigon cinnamon
  • 1 tsp allspice
  • 1/2 tsp ground ginger
  • 1/2 tsp freshly ground nutmeg
  • Pinch of cloves

Instructions
 

  • Preheat oven to 350 degrees.
  • In a large bowl, whisk together the brown sugar, spices, salt and cornstarch.
  • Add pumpkin and vanilla.
  • Stir to combine.
  • Once mixed, add in beaten eggs and coconut milk.
  • Stir to combine.
  • Pour mixture into glass canning jars and place jars on cookie sheet.
  • Bake in oven for 40-50 minutes.
  • Remove from oven, let cool.
Tried this recipe?Let us know how it was!


I used organic canned pumpkin for these recipes because it is too early in the season here in Calgary for pumpkins. I know they will be available at the farmers market soon and you can use roasted sugar pie pumpkins for all these recipes.
Welcome fall!