Indulge in a unique twist on classic vanilla pudding, infused with aromatic chai spices and topped with a luscious coconut whip. This vegan dessert is not only creamy and delightful but also elevates the traditional flavors of vanilla with a warm, exotic touch.

Ingredients

  • 1 cup almond milk (or any plant-based milk)
  • 1 cup coconut milk (full-fat for creaminess)
  • 1/4 cup maple syrup (adjust to taste)
  • 1/4 cup cornstarch
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon sea salt

For the Coconut Whip

  • 1 can (13.5 oz) full-fat coconut milk, chilled overnight
  • 2 tablespoons powdered sugar (or to taste)
  • 1 teaspoon vanilla extract

Instructions

Start by preparing the vanilla pudding:

  • In a medium saucepan, combine the almond milk, coconut milk, maple syrup, and sea salt. Whisk until well blended.
  • In a separate bowl, mix the cornstarch with a few tablespoons of the liquid from the saucepan to create a slurry. This will help to avoid lumps.
  • Heat the saucepan over medium heat, stirring frequently until the mixture is warm but not boiling.
  • Once warm, gradually whisk in the cornstarch slurry. Continue to stir until the mixture thickens, about 5-7 minutes.
  • Add the vanilla extract and the chai spices (cinnamon, ginger, cardamom, and cloves). Stir well to incorporate all the flavors.
  • Remove from heat and pour the pudding into serving dishes or a large bowl. Cover with plastic wrap, ensuring it touches the surface of the pudding to prevent a skin from forming.
  • Chill in the refrigerator for at least 2 hours or until set.

While the pudding is chilling, prepare the coconut whip:

  • Open the chilled can of coconut milk and scoop out the solidified cream into a mixing bowl. Leave the liquid behind.
  • Using a hand mixer, beat the coconut cream on high speed until fluffy, about 2-3 minutes.
  • Add the powdered sugar and vanilla extract, and mix until well combined and light and fluffy.

Once the pudding is set, remove it from the refrigerator and serve topped with a generous dollop of coconut whip. Optionally, garnish with a sprinkle of cinnamon or a few star anise for an extra special touch.

Enjoy your delightful Chai-Spiced Vanilla Pudding with Coconut Whip, a comforting dessert that brings warmth and sweetness to any occasion!