Ayurvedic Vanilla Pudding

Sometimes, you just need a little sweetness. So I try to create vegan desserts that are easy to digest, nourishing that I can eat without guilt.

This Ayurvedic vanilla pudding recipe is easy to make and easy to digest! And it’s gluten-free and vegan. To make this Ayurvedic vanilla pudding, you’ll need:

½ cup of sugar

¼ cup cornstarch

¼ tsp salt

1 ½ cup of coconut milk

1 ½ cup of almond milk

3 Tbsp of ground ground flax seeds + 6 Tbsp of water, mix well until it becomes thick and sticky like eggs

2 Tbsp of coconut oil

1 Tbsp of vanilla extract

a pinch of cardamom

Sliced bananas (optional)

It just takes a few minutes to prepare

In a small bowl whisk the sugar, cornstarch, and salt together until well blended.

Heat a pan on medium, whisk the coconut, almond milk together on medium heat until warm. Add the sugar mixture and stir, add the flax “eggs” and continue to stir until it becomes thick and it begins to boil. Add a pinch of cardamom. Cardamom and coconut milk just go together really well!

Transfer to a bowl and add in the coconut oil and vanilla until completely combined.

Pour in individual ramequins and let cool for about an hour.

Click here for a printable version 

The key is to stock an Ayurvedic pantry

Coconut milk and almond milk are staples of my Ayurvedic pantry. As well as basmati rice and other types of grains like millet, oats and grits, nuts and seeds, including flaxseeds. And then of course I always have beans and lentils.

Have a question? Just ask here!