Bourbon Butterscotch Pudding (bourbon optional)

Growing up, I definitely got down with some pudding snacks!  I never really liked vanilla, but I know I liked chocolate, chocolate/vanilla swirl, and ……butterscotch!  I haven’t had pudding in years because I don’t eat processed foods and pudding often has dairy in it.  If you are a person who avoids dairy, you are going to love me right now.  I wanted to kick it up a notch and make it a little more “adult indulgent,” but feel free to leave the bourbon out to let the kiddos enjoy some homemade pudding!  If you have a crowd coming or a big family, consider doubling this recipe!  It is great as a quick dessert on its own, but it would be great as the filling in a tart, or a layer in a trifle.
Bourbon Butterscotch Pudding
1 can full fat coconut milk
3/4 cup coconut sugar
1/4 tsp salt
2 egg yolks
1 Tbsp butter
1 Tbsp of arrowroot or tapioca starch
splash of bourbon (optional)
In a nonstick, medium sized, pan, whisk together the sugar, salt, and arrowroot.  In a separate dish, whisk together coconut milk, yolks, and bourbon.  Pour the wet ingredients into the dry ingredients on the stove and turn burner to medium heat to cook. Stir while heating until it starts to bubble slightly and thickens to a pudding consistency.  Take off the heat and stir in the butter.  Put in the fridge to cool.  Enjoy!

Leave a Reply

Your email address will not be published. Required fields are marked *