Coffee creamer is not just for coffee anymore! I used Coconut Cloud Coconut Milk Creamer, which is 100% dairy-free, vegan, gluten-free, soy-free, and non-GMO, in my coffee, which gave it a nice creamy texture with just a light coconut flavor! The creamer is unsweetened, so you can always add more for more of that texture or flavor, and then adjust the sweetness to your liking. Coconut Cloud also states that their creamer can used as a replacement for coconut milk in recipes! This is perfect for times like these when you might not always have fresh milk or coconut milk on hand, but if you are a big coffee drinker, you'll always have creamer to add to your coffee! So I used Coconut Cloud Original Coconut Milk Creamer (they have other flavors too!) to make this refreshing Coconut Milk Pudding! It's reminiscent of panna cotta, but a bit lighter since it doesn't have heavy cream, so it's definitely healthier and you can easily make it vegan by substituting the gelatin with agar agar. Coconut Cloud Coconut Milk Pudding (Serves 4)
1. Measure out 2 cups of hot water into a medium-sized, mixable container (I recommend something like a large measuring cup with a lip for easy pouring later on). 2. Add in the sugar, salt, gelatin, and stir to dissolve. Add in your Coconut Cloud coconut milk creamer one tablespoon at a time, making sure it is all combined and dissolved. At this point, you can taste it and sweeten it more to your liking or even add more creamer for more creamy texture or coconut flavor. 3. Place ramekins on a rimmed baking sheet for easy transfer. Divide the mixture evenly among your ramekins and once cool to the touch, cover with plastic wrap or foil. Chill puddings for at least 6 hours in the fridge. 4. Serve in the ramekins or gently run a knife around the edge of the ramekin to loosen the pudding, then cover it with a plate and invert the pudding. You can serve the puddings with fresh fruit, honey, nuts, etc. Check out my Instagram post here!
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