Cranberry Pudding with Coconut Whipped Cream-gluten free, vegan
By: Jessica Glick
Published: Monday, November 12, 2012 - 5:31pm

Ingredients




Pudding Ingredients:
4 cups coconut milk (I use So Delicious Original Flavor)
2 packages Dr. Oetker Organics Vanilla Pudding Mix
1 1/4 cups cranberry sauce - see recipe below
3 cans coconut milk (full fat) *see note
4 tablespoons fine (caster) sugar, if unavailable use regular sugar
1 1/2 teaspoons vanilla paste (not extract) (I use Nielsen Massey)
fresh cranberries for garnish, optional
*Note: Cans of coconut milk need to be refrigerated for 2 days or longer so that the milk will solidify. Then only scoop out the solid part for this recipe, use the liquid for smoothies.
Cranberry Sauce Ingredients:
Will yield 2 1/2 cups
6 cups fresh cranberries
2 1/2 cups water
1/4 cup sugar
1 dropper liquid Stevia - see note
zest of 2 oranges (about 2 tablespoons)
zest of 1 lemon (about 2 teaspoons)
juice of 2 oranges
Note - If you choose to omit the Stevia and use additional sugar for sweetness, add 1/3 cup of sugar to the recipe.

Preparation

1 Preparation of Cranberry Sauce: 2 In a medium saucepan set over medium high heat, add water, sugar, and cranberries, stir. 3 Let it come to a boil while preparing your other ingredients. 4 Add fresh orange juice, orange zest and lemon zest, whisk to combine. 5 Whisk occasionally when it begins to creates a foam lining over the cranberries. 6 Continue to cook for 20 minutes on medium high heat until the sauce has begun to thicken. 7 Lower the heat to medium, cook for another 30-40 minutes until the cranberries are very soft, and the sauce appears thick with some liquid (not runny). 8 Add liquid stevia, stir. 9 The cranberry/sugar mixture should be reduced by half by now. 10 Transfer to a heatproof serving dish. 11 Chill for 3 hours, or overnight, before serving. 12 You will have extra cranberry sauce, which you can use as your side dish for your Thanksgiving meal. 13 Preparation of Cranberry Pudding: 14 In a small saucepan over medium heat, add coconut milk (not the cans) and vanilla pudding mix. 15 When bubbles begin to break the surface whisk quickly. 16 Continue to whisk occasionally another 6-8 minutes until thickened to a gravy like consistency. 17 Take off the heat. 18 Let it cool for a couple of minutes in the saucepan. 19 Transfer into a sieve or mesh strainer to remove seeds set over a heatproof bowl, optional. 20 Place plastic wrap directly on the surface of the pudding to prevent that thick film from developing when exposed to air. 21 Chill for 4 hours, or overnight. 22 Preparation of Coconut Whipped Cream: 23 Can be prepared just before serving or made up to 2 days before, chilled in an airtight container then pipe on pudding before serving. 24 Open the cans of coconut milk, you will see the solid part. 25 With a spoon, carefully scoop out spoonfuls of the solid part of the coconut milk so that it doesn’t drop into the liquid in the bottom half of the can. 26 Place solid coconut milk into a stand mixer bowl with a whisk attachment. 27 The remaining liquid can be used in smoothies. 28 Turn stand mixer on high for 3-4 minutes. 29 Slowly add the sugar avoiding the whisk. 30 Add vanilla paste. 31 Continue to whip for another 5-6 minutes until stiff peaks form. 32 Chill for 30 minutes, or up to 2 days in advance. 33 When ready pipe into each glass (fill pastry bag with plain tip or ziploc bags and cut 1/4 inch tip of one corner) or add spoonfuls to pudding cups. 34 Serve chilled with sugar coated fresh cranberries as garnish.

About

Yes, cranberry pudding! A Thanksgiving dessert with a twist on the traditional desserts. Cranberry gives this creamy dessert a nice tangy, sweetness; topped with an airy vanilla specked coconut whipped cream that makes this dessert complete. You will be surprised at how well cranberry works in a pudding! A light, make ahead dessert for Thanksgiving that everyone will rave about! Completely gluten free and vegan.