Dairy Free Vanilla Pudding

Recipe credit goes to  www.charliefoundation.org.

Servings: 2 cups

  • 400 gm (about 1 can) coconut milk, full fat
  • 60g (about 4 large ) egg yolks
  • 20g (4 tsp) ghee
  • 2g (1/2 tsp) pure vanilla extract
  • 1 tsp. salt
  • Pinch (0.1g) of xanthan gum (optional, but recommended)
  • 10 drops liquid stevia, more or less will be needed depending on your taste.


  1. Add all the ingredients except the stevia to a small saucepan.  Whisk to combine very well.
  2. On the stovetop, turn a burner to medium-low heat.  Slowly heat the coconut milk mixture until it begins to steam and bubble.  Stir the mixture constantly with a whisk. Adjust the heat to keep a constant simmer, but not a full boil.
  3. Continue to cook the pudding until it begins to thicken.  This will take about 3-5 minutes.  The pudding should coat the back of a spoon and leave a trail when wiped with your finger.  It will be a thinner consistency than the final product.
  4. Add the liquid stevia and adjust for your taste. Stir very well.
  5. Pour the pudding into a glass bowl, cover and refrigerate until it is completely chilled.  The pudding will thicken more as it cools.
  6. Stir the pudding before serving.

Nutrition Analysis: (for the entire recipe amount) 1078 Calories, 14.24 gm Protein, 107.92 gm Fat, 12.48 gm Carbohydrate.

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