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Coconut Orange Pudding – Dairy Free, Gluten Free, Egg free, Nut free and Refined Sugar Free

By Denise Pare-Watson

The Inspiration of Urbnspice Series

The inspiration for this Coconut Orange Pudding recipe came about due to a few points:

  • I had some coconut milk liquid (leftover from making whipped coconut cream)
  • I needed a dairy-free dessert for a lactose intolerant guest
  • I wanted a somewhat lighter dessert option
  • I had some Sunflower Butter Crumbles that I wanted to try in several different recipes (more on that later).
Coconut Orange Pudding: dairy free, gluten free, nut free, egg free, refined sugar free | urbnspice.com

Coconut Orange Pudding | urbnspice.com

Coconut Orange Pudding

YIELD:  6 – 4 oz portions

CHEF TALK:   This is a lovely pudding. It is light and flavourful with a wonderful texture, very much like pannacotta. I am pleased with the set of this pudding – I have tasted too many puddings that are like rubber due to either too much gelatin or cornstarch. This pudding has both gelatin and cornstarch in perfect balance, which gives the pudding a creamy, dreamy texture.

For sweetening, there are several options that you can try:

  • It will stay nice and snowy white if you use granulated sugar.
  • It will turn a golden colour if you use coconut sugar.
  • I used raw sugar, which gave my version a pretty ivory colour.  

I liked the look of the bits of orange zest showing through the pudding, together with the tiny speckles of vanilla bean.

This pudding is Gluten free, nut free, egg free, dairy free, and refined sugar-free.  

Coconut Orange Dairy Free Pudding | urbnspice.com

Coconut Orange Dairy Free Pudding

Coconut Orange Pudding

INGREDIENTS:

Makes 6 small portions (about 4 oz. each)

  • 600 ml coconut milk (I used just the liquid from 2 cans of coconut milk because I had other plans for the firmer coconut solids)
  • 6 Tablespoons raw sugar
  • 4 Tablespoons cornstarch
  • pinch of salt
  • ¼ cup orange juice
  • 1 packet gelatin powder (about 2 ½ teaspoons)
  • 1 Tablespoon coconut oil
  • 1 teaspoon vanilla bean paste or vanilla extract
  • 1 teaspoon orange zest

METHOD:

  1. In a 1 quart saucepan, heat the coconut milk over low to medium heat.
  2. In a small bowl, combine the sugar, cornstarch and salt.
  3. Place the 1/4 cup of orange juice in a small bowl, and then sprinkle the gelatin powder on top.   Allow the gelatin to soften for five minutes. This is called ‘blooming’ the gelatin. Set this aside.
  4. When a few bubbles appear in the coconut milk, whisk in the sugar and cornstarch mixture. Keep whisking until large bubbles plop on the surface and the mixture thickens.
  5. Take the mixture off of the heat and whisk in the softened gelatin.
  6. Add the coconut oil, and whisk it in to incorporate well – this adds a nice shine to the pudding.  Strain, if necessary.
  7. Stir in the orange zest and the vanilla bean paste.
  8. Pour into small dessert cups or bowls and refrigerate until firm (about one hour)
  9. Garnish with fresh berries, a slice of orange and sunflower butter crumble.
  10. Serve with a crunchy cookie and enjoy.

LEARNING TIPS:  

Please CLICK the link above to access my UrbnSpice LEARNING TIPS, which are listed alphabetically on the Learning Tips blog post under the following subheadings:

  • Blooming
  • Vanilla Extract
    __________
Sunflower Butter Crumbles | urbnspice.com

Sunflower Butter Crumbles | urbnspice.com

So, about those Sunflower Butter Crumbles:  Sunflower Butter Crumble is a fortuitous recipe.  This was definitely one of those times when an experiment turned entirely into something else coincidentally.  The result is fun crunchy bits that you can use for so many recipes.  For example:

  • As a cookie garnish on No Nut Butter Cookies or Sunflower Butter Cookies
  • As a topping on fruit crisps or for the Ultimate Sunflower Butter Breakfast Bars

Sunflower Butter Crumbles are gluten free, grain free, nut free, dairy free, egg free and refined sugar-free.  

If you make this Coconut Orange Pudding – Dairy Free, Gluten Free, Egg free, Nut free and Refined Sugar-Free, please come back and leave me a comment below with your feedback. You can find me on social media – just be sure to tag @urbnspice and #urbnspice so I’m sure to see it. Enjoy!

Cheers everyone!

Denise Pare-Watson - The Urb'n'Spice Chef | urbnspice.com

 

Denise Pare-Watson

The Urbnspice Chef

 

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Email:        urbnspice@gmail.com

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Filed Under: Dairy Free Recipes, Desserts and Sweets, Egg Free Recipes, Gluten Free Recipes, Inspiration of Urbnspice Series, Nut Free Recipes, Refined Sugar Free Recipes Tagged With: Dairy Free, Desserts, Gluten Free, Nut Free, Pudding, Refined Sugar Free

Previous Post: « SunFlower Butter Crumble
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Comments

  1. Ron says

    at

    Great sounding dessert. My “Gluten Sensitive” sister-in-law is coming for dinner this weekend. You’ve given me my solution for dessert. Thanks for the post.

    • Denise Pare-Watson says

      at

      You are welcome, Ron. Thanks for your comment. You will find that it is not as sweet as most commercial puddings, so adjust according to your taste. We like it as is. Make sure you check out more of the gluten sensitive options on Urbnspice.

  2. Dawn - Girl Heart Food says

    at

    This looks so creamy and I absolutely love the flavour combo! It’s a healthier dessert so I wouldn’t mind having two serving 😉 Have a fabulous week, Denise :)!

    • Denise Pare-Watson says

      at

      Thank you so much for your comments, Dawn. This Coconut Orange Pudding is a lovely light dessert – two servings is absolutely fine 🙂

  3. Cathy says

    at

    What an awesome, allergy-friendly pudding. I’m pinning this one!

    • Denise Pare-Watson says

      at

      Thank you, Cathy! You will love this dessert. It is super creamy and delicious and perfect for this time of year when you want a little ‘something-something’ without guilt 🙂

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Welcome to Urbnspice - A Taste of Heart and Home. Inspiration in my kitchen is often a trip to the market or an experimental coincidence! Come and join me on this culinary journey where I share my passion for the creative, technical and teaching components of the profession and unravel culinary quandaries for you with fun and easy to follow user-friendly recipes, tips & techniques.
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