Soft Vanilla Pudding with Almond Milk and Coconut Milk without Cornstarch

Pudding is a dessert that is made and consumed with love, as its preparation is very practical and is convenient to obtain new flavors for every taste by enriching it with different flavors. Generally, cocoa or chocolate pudding is also used in different cake recipes. Especially biscuit cake satisfies children’s sweet cravings in a healthy way, while also enabling parents to fulfill this request easily.

If the pudding is prepared especially for children, it would be better to choose a homemade pudding that you will prepare at home with your own ingredients. Since the ready-made puddings sold in the markets may contain different additives, this dessert will not be as healthy as the pudding you will cook yourself at home.

Today, I will share with you a delicious and easy-to-prepare milk dessert recipe to accompany your dinner tables or tea hours. There is also an ingredient in our recipe that we do not use often in our kitchens, and that is coconut milk.

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Ingredients for Vanilla Pudding without Cornstarch: (12 pieces)

1 liter of almond milk

400 g of coconut milk

1 pack of vanillin or a few drops of vanilla essence

6 tablespoons of grated coconut

9 tablespoons of honey

2 egg yolks

3 packs of sugar-free vanilla pudding (Dr Oetker)

How to Make Vanilla Pudding without Cornstarch

Mix pudding and honey in a bowl with 2 glasses of almond milk.

After boiling the remaining almond milk, vanilla, coconut grated and coconut milk, add the vanilla pudding mixed with the milk and cook until it has a consistency.

After removing the pudding from the heat, add the egg yolks and quickly mix for a few minutes and pour the dessert into bowls. (The egg is cooked with the heat of the pudding and doesn’t smell at all.)

After it cools down, decorate it with fruits of your choice such as banana or kiwi and serve it either warm or cold.

What to Do If Pudding Is Watery?

If you mix flour, rice flour with cold milk or water and add it to the pudding, you will see that you have the desired result.

For this, first turn off the heat of the pudding that you are not satisfied with its consistency when it boils. While it is waiting, mix the flour and milk in a period of time that will not allow it to cool down — let’s say you will use flour and milk. You can use 1 glass of milk and 2 tablespoons of flour for 1 liter of pudding. Mix these two thoroughly so that the flour is not lumpy and turn the heater of the pudding back on and add this mixture to the pudding.

If you do not reach the desired density or amount after boiling in this way for a while, you can repeat the same process by slightly reducing the amount of milk.

Note that you can do the same with any of the above materials. However, it is important that the milk or water you use is cold.

Why my vanilla pudding is without cornstarch? What are the shortcomings of cornstarch?

If we talk about the shortcomings of corn starch, it can reach serious dimensions due to the GMO and sugar it contains. As a result of excessive consumption, it can cause many diseases, especially obesity, blood pressure, heart diseases, diabetes and even cancer. It harms the body due to the corn syrup contained in fructose form. However, it is not directly harmful, and if it is consumed unconsciously, it may cause harm.

The usage range of HFCS, i.e. high fructose corn syrup, is quite wide. It is highly preferred to both carbohydrate and sweet foods. This syrup increases blood sugar and can also cause high blood pressure. In short, another harm of corn starch is to increase sugar.

Since corn starch is a high calorie carbohydrate, frequent use is not recommended. The syrup and its modified form are inconvenient for pregnant women, diabetics, blood pressure patients and those with heart disease. Especially as a result of the wrong consumption of pregnant women, serious disorders such as abnormal development of the baby, overweight birth or even miscarriage may occur.

What Is the Difference Between Corn Flour And Corn Starch?

Corn flour is finely ground corn. Corn starch is obtained exclusively from the endosperm of the corn kernel. Endospermic is the nutrient tissue formed by the combination of polar nuclei and sperm as a result of fertilization in seed plants.

Cornmeal is made from yellow, white or even blue corn. It is used for making bread. It is also used in the preparation of other types of bakery products that are often blended with other types of flour.

Corn starch is used as a thickener in certain fruit pies, different types and ground sauces. Endosperm represents the largest element of a corn kernel. Since corn starch is gluten-free, it is more commonly used by those who want to avoid this protein in their diet.

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