Being on the Specific Cabohydrate Diet (SCD)™ means you have to come up with alternative ways to make old favorites. Homemade pudding is a great comfort food and of course kids love it.
It’s also a good snack or dessert and can be used as a topping or cake filling so not being able to have pudding can be frustrating. I also made pudding with cornstarch growing up so it took me a while to consider making an egg pudding.
As it turns out, it’s very simple to do and you get a very satisfying pudding. If you want a very thick and rich pudding using coconut milk will give you the best resulst – as with my lime pudding. But, sometimes I like to have something a little lighter. If you find coconut milk disagrees with you or you want to cut back on fat and calories, try making this almond milk pudding (you can use this same recipe with coconut milk if you like).
I used MALK for this, but you can use your favorite SCD™-friendly almond milk or make your own.
The pudding will not thicken as much as pudding made with coconut milk, but as you can see from the photo, it stil is a nice, thick pudding that isn’t liquid. I found the texture to be very satisfying – nice and light and the perfect dessert after a larger meal.
Give it a try and be sure to let me know what you think.
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Vanilla Almond Milk Pudding
- 2 cups unsweetened almond milk
- 4 large eggs
- ¼ cup honey
- 1 tsp pure vanilla extract
- 1 tbsp butter
Add almond milk and eggs to mixing bowl
Beat at medium speed until eggs and milk are combined and look one solid color
Beat at medium speed again until honey is completely incorporated
Pour mixture into sauceppan and heat over medium-low heat until mixture just begins to simmer, stirring constantly
Adjust heat to keep at simmer, while continuing to stir
Heat for 10 – 15 minutes until mxiture begins to thicken and make large bubbles on the top
It should coat the back of the spoon, but it won't thicken all the way until it cools
Remove from heat and stir in vanilla and butter
Pour into ramekins in desired serving size and allow to cool on counter for about 15 minutes
Chill in refrigerator for two hours before serving