Anytime I think of pudding, I think of one thing: snack packs.
But my love for snack packs didn’t even really hit until college when I was away from home, useless in the kitchen, and needed cheap/easy snacks. I think it was a combination of pudding cups, cherry coke, and pineapple orange juice that helped me gain my junior 25. Thanks, sugar.
It never even crossed my mind that I could make my own pudding. I mean…why would you when you can buy it in those little cups or get the boxes of instant pudding? Plus, at that point, I couldn’t cook anything other than a grilled cheese or boiling pasta – literally. That was the extent of my meals for myself.
Now that I can at least put a dinner together, I like having a challenge in the kitchen every few weeks. Taking something that I would never think to make on my own and actually making it? It’s an awesome feeling, even when those trials flop. And believe me…there have been plenty of flops.
But pudding is so easy!
Making your own pudding does take a little more than the 5 minutes you need for a packet of instant pudding BUT it’s about 100 times more delicious and you know exactly what’s in it AND then you can say that yes, you did make this pudding.
For this batch, I stuck with a classic vanilla pudding and topped it with some fresh pineapple and coconut chips, but you know vanilla: it can go with anything you want.
And watch out for some more recipes and posts coming soon cooking with dairy! This is my first post working with the NDC to share some recipes you can make with dairy, even if you’re Lactose Intolerant. I don’t have a dairy allergy, but I have noticed that drinking straight milk isn’t usually the best idea for me and my stomach, and that makes me sad because I love milk. But coming up with new ways to use dairy is going to be a lot of fun. Check them out on Facebook, Twitter, Pinterest, and their website and blog for more info and recipes.
Vanilla Bean Pudding with Pineapple and Coconut
Makes: 4 servings
- 1/3 cup Dixie Crystals sugar
- 2 and 1/2 Tbsp cornstarch
- 2 cups 2% milk (lactose free if you need it)
- 1 egg, beaten
- 2 tsp vanilla bean paste
- fresh pineapple and coconut chips or flaked coconut for topping, optional
- In a medium saucepan, whisk the sugar and cornstarch together until all the lumps are cornstarch are broken up into the sugar.
- Slowly pour the milk into the sugar mixture, whisking to break up any clumps.
- In a small bowl, beat the egg and set it aside.
- Heat the milk mixture over medium until it begins to bubble, stirring frequently. Once the milk has come to a low simmer, lower the heat to low-medium and let it cook, stirring constantly, about 5 minutes until the mixture has started to thicken.
- Take a spoonful of the pudding mixture and pour it in the bowl with the egg, stirring it in quickly so the egg doesn’t start to cook. Once the pudding mixture has been mixed in with the egg, pour the egg mixture into the pan with the rest of the pudding, stirring constantly.
- Add the vanilla bean paste to the pudding and cook over low-medium for another 3-5 minutes until the pudding has thickened.
- Serve immediately if you want warm pudding. If you’d like your pudding chilled, pour into ramekins or into one large bowl and place plastic wrap directly on the pudding; place in the fridge and let it chill for 30 minutes – 1 hour before serving.
- Top with fresh pineapple and coconut (or your choice of fruit) before serving.
Disclaimer: This post was sponsored by NDC – all recipes and opinions are my own, as always. I also have an ongoing partnership with Dixie Crystals.