Vanilla Pudding – GAPSrecipe
April 14, 2012 by jmaybe
I’ve been making this pudding for a couple of weeks now, and the kids just can’t get enough of it. I find it’s a good way to get the probiotic goodness of kefir into their bellies while still making sure we get enough carbs. I never measure exactly and the pudding almost always turns out the same, so I think there is a lot of leeway in this recipe (my favorite kind of recipe, to be honest! heehee). I have not ever made coconut yogurt so I can’t tell you if you can “drip” coconut yogurt to achieve the same cream cheese thickness that you get when you “drip” kefir…but if you are not able to do dairy at the moment, it might be worth the try!
So, now to clarify the “dripping” process: I place a sieve over a 4-cup measuring cup and put an unbleached coffee filter in the sieve. Then I pour as much kefir or yogurt as will fit into the coffee filter, adding more as the whey drips through the filter and more room becomes available in the filter. I usually “drip” a quart of kefir or yogurt this way and just use however much of the milk solids remain in the filter after 24 hours. The drier/thicker your kefir/yogurt cheese, the thicker your pudding will be. Here’s my pudding recipe:
- 2 cups kefir cheese
- one stick butter, softened or 1/2 cup coconut oil, melted and cooled
- 2 egg yolks
- honey to taste (I usually use about 1/3 cup)
- 1 tsp vanilla extract (or scrape a bit of whole vanilla bean into the food processor)
- dash salt
Blend well in a food processor. Ta-da! This makes about 4 servings.
Try this as parfaits (layer in a tall glass with chopped crispy nuts and whipped cream sweetened with honey) or make a banana cream pie with a nut crust. Or coconut cream pie…mmm…and if you tolerate cocoa, you could definitely make this a chocolate pudding! Just don’t tell me about it because I will be super jealous.
Posted in GAPS, Recipe | Tagged comfort food, dessert, GAPS diet, homemade, probiotics, special occasion | 9 Comments
9 Responses
on April 29, 2012 at 4:06 pm | Reply Menu, week of Apr 30 « gapsdiary
[…] snacks, we will have pudding, fruit, hard-boiled eggs, banana bread, and maybe some ice cream if I get out to pick up milk […]
on May 13, 2012 at 9:20 pm | Reply Menu, week of Apr 16 « gapsdiary
[…] snacks, we will have pudding, frozen blueberries, and *possibly* a cherry tart (using this shortbread or this tart for a crust) […]
on May 13, 2012 at 9:37 pm | Reply Menu, week of May 14 « gapsdiary
[…] snacks, we will have pudding, frozen blueberries, and *possibly* a cherry tart (using this shortbread or this tart for a crust) […]
on May 27, 2012 at 10:19 pm | Reply Menu, week of May 28 « gapsdiary
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on August 12, 2012 at 5:50 pm | Reply Menu, week of Aug 13 « gapsdiary
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on August 15, 2013 at 6:25 am | Reply
Julie GilletteDo the egg yolks do anything other than add nutrtion? I am having a hard time finding a good source for my eggs but kinda wanted to amke this in the meantime. Looks delicious!
on August 15, 2013 at 7:45 am | Reply
jmaybeHi Julie! The yolks are there mainly for nutrition although they also balance the tanginess of the kefir yogurt and make the resulting pudding a little less tart. You could definitely try it without the yolks! Maybe add some raw cream or coconut cream in place of the yolks if you have access to that. :)
on June 25, 2014 at 10:09 am | Reply
LarissaI’m so excited to try this! Is there anything non-dairy I can use to substitute or to make a non-dairy kefir cheese? My son can’t have casein.
on June 25, 2014 at 10:41 am | Reply
jmaybeHi Larissa! I’ve seen recipes for making coconut milk yogurt and I bet you could use that (strain like the dairy kefir to make thicker) in place of the kefir. I’ve not tried it, though.
Julie Gillette
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