November 7, 2013
There is nothing more satisfying than following a gluten free diet and finding a rewarding dessert for that special dinner. Take a peek at this recipe for Cranberry Pudding with Coconut Whipped Cream, that will impress everyone at the table-hard to believe that this amazing dessert is gluten free!
Cranberry Pudding with Coconut Whipped Cream
Submitted by Jessica Glick
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
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