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Vanilla-Coconut Pudding




Source of Recipe


From Active Low Carbers by Dansani Pure


List of Ingredients




equivalent of 1/2 can of coconut milk (7oz)
1 egg yolk
honey to taste
vanilla bean
pinch of sea salt


Recipe



Directions: Boil coconut milk with vanilla bean with as much or as little honey as desired, let cool slightly, add raw egg yolk and a pinch of salt, stirring frequently till slightly thickened.

Refridgerate to set.

If your coconut milk is rich enough, the fat should be enough to set it...the egg just adds the 'custard' feel of pudding, but I've done this without the egg and it's yummy too. That way, you can keep it raw: no need to boil the coconut milk, but then again, if you have no problem eating raw eggs (like most of us), the heat is just to change
the texture of the eggs...it's totally optional anyway. Perfect end to a Thai meal.

Makes 1 - 2 servings.