Coconut Caramel Pudding

One can of coconut cream
4 tablespoons of corn starch
1.5 cups of almond milk
6 table spoons of granulated, raw, or brown sugar (I use a mix)
2 table spoons of maple syrup
1-2 teaspoons of vanilla
1 tsp salt
13 Serving(s) Trader Joe’s Organic Coconut Cream

Add coconut cream, sugar, salt, and maple syrup to a sauce pan over medium heat, stirring frequently. In a bowl, add corn starch and a half cup of almond milk. Whisk with a fork until completely smooth. Keep the cream mixture at a simmer until it darkens in color and thickens (about 15 minutes). See if it sticks to the back of a spoon and cools sticky. Once the cream is caramelized, add the starch mixture, the vanilla, and the remaining almond milk. Stir until it thickens to a pudding consistency that holds its shape. Pour into serving containers and let cool in the fridge at least 3 hours.

Number of Servings: 7

Recipe submitted by SparkPeople user VEGAN-D-E.