Healthy Polish Coconut Custard (diary free)

Who doesn’t love custard? It’s a flavor most of us associate with childhood and the warmth of home. Pudding was the first dish I ever made on my own – back then, I used the instant mix from a packet. Unfortunately, those ready-made mixes are mostly starch, sugar, artificial flavors, and colorings, which makes them far from an ideal healthy dessert.

Did you know you can make equally delicious pudding that’s healthy and nourishing, especially for your child’s growing brain? Thanks to natural ingredients like egg yolks, homemade pudding not only tastes amazing but also provides valuable nutrients.

As a devoted fan of choline, I try to incorporate it into my children’s diet wherever I can. Why? Choline plays a crucial role in brain and memory development – it’s a nutrient every parent should know about. If you’re not familiar with its importance yet, be sure to check out my post on the topic!

Ingredients:

• 400 ml milk or one can of coconut milk
• 3 egg yolks
• 2 tablespoons xylitol
• ½ teaspoon vanilla extract
• 1 tablespoon organic potato or cornstarch (potato starch is better!)

Preparation:

1. In a bowl or small pot, thoroughly mix the egg yolks, xylitol, starch, and vanilla extract until the mixture is smooth and uniform.
2. In a saucepan over medium heat, warm your preferred milk until it starts to steam, but do not let it boil.
3. Gradually pour the hot milk into the egg mixture, stirring constantly to prevent the yolks from curdling.
4. Pour everything back into the saucepan and cook on low heat, stirring constantly, until the pudding thickens. This process should take 3–5 minutes.
5. Transfer the finished pudding into bowls or glasses. You can decorate it with your favorite toppings, such as fresh fruits, grated dark chocolate, or nuts.

Lazy Version (my favorite):

1. Place all ingredients in a blender and mix until smooth.
2. Pour the blended mixture into a saucepan. Cook over medium heat, stirring constantly with a whisk or spoon, until the pudding thickens. Done!

Tip:

I don’t recommend using any milk other than cow’s or coconut milk. Pudding needs to be creamy, and unfortunately, oat milk won’t deliver that. When I made pudding with my favorite homemade almond milk, it turned out gray (and I’ll probably never know why).

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Thank you for being here, and happy cooking!