On a hot day, horchata, a Mexican beverage, is highly cooling. The tastiest horchata I’ve ever tasted was made using this recipe, which I received from a Mexican coworker a few years ago.
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Total Time: | 20 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 6 cups unsweetened vanilla-flavored almond milk
- 6 large egg yolks
- ⅔ cup coconut sugar
- ½ cup cornstarch
- 1 teaspoon sea salt
- 1 cup toasted unsweetened shredded coconut
- ¼ cup butter
- 1 tablespoon bourbon vanilla extract
- 3 bananas, sliced
Instructions
- Mix almond milk, egg yolks, coconut sugar, cornstarch, and salt together in a large saucepan and, stirring constantly, bring to a boil. Cook and stir almond milk mixture until it thickens, 1 to 2 minutes. Stir shredded coconut, butter, and vanilla extract into milk mixture. Remove saucepan from heat and allow pudding to cool to room temperature.
- Divide sliced bananas between 8 serving bowls and pour pudding over top.
- If after cooking this pudding does not thicken to your liking, there’s an easy fix. Simply stir in about 1/2 cup chia seeds. It will thicken fast, and continue to the longer it sits in the
- refrigerator.
- Margarine can be substituted for butter if desired.
- Try topping pudding with nutmeg, toasted coconut, crumbled graham crackers, or a non-dairy topping.
- If desired, you can crumble graham crackers in bowls before serving.
Nutrition Facts
| Calories | 336 kcal |
| Carbohydrate | 39 g |
| Cholesterol | 169 mg |
| Dietary Fiber | 4 g |
| Protein | 4 g |
| Saturated Fat | 12 g |
| Sodium | 396 mg |
| Sugars | 24 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
A great lighter treat! Just sweet enough and a great consistency. Would definitely recommend.
Great recipe – thanks! Made it just as you outlined, even added a handful of chia seeds at the end. Tasted great!
Normally I wouldn’t review my own dish, but I see where the “notes” got cut off here some. I would like to mention a couple things, cutting recipe in half is easy of course, preferred first time possibly. Pretty much 1 egg per 1 cup of unsweetened almond milk. I find using a bit more corn starch insures the desired thickness. Some like sweeter, so you can add a bit more coconut sugar also when cooking. Also, if you feel to thin a pudding, add a bit of CHIA seed to thicken. Remember, it continues to thicken as it sets. So very little would be needed like 1 Tablespoon or less.