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Indian pudding

Indian Pudding

This is a very tasty pudding that is celebrated in November.
Course Dessert
Cuisine American
Keyword Dessert, pudding
Servings 6 dessert bowls
Author Diana Herrington


  • 3 cups coconut milk or whatever milk you would like
  • 1/4 cup blackstrap molasses
  • 2 Tbsp maple syrup
  • 2 Tbsp coconut oil
  • 1 tsp ginger ground
  • 1 tsp cinnamon ground
  • 1 tsp Himalayan salt
  • 2/3 cup yellow cornmeal


  • Preheat the oven to 275 degrees.
  • In a large heavy-bottom saucepan, put in the milk, molasses, coconut oil, ginger, cinnamon, salt, and cornmeal
  • Stir frequently.
  • Bring the ingredients to a boil; remove the pot from the heat and let sit for 5 minutes, stirring a couple of times.
  • Pour the mixture into an 8-inch square baking dish, and bake for 2 to 2 1/2 hours until pudding is firm but still wiggles slightly in the center when gently shaken.
  • Let it cool for 30 to 60 minutes; serve the Indian pudding warm or at room temperature, with vegan coconut cream (which is what I put as you see in the photo), if desired. I often use coconut yogurt or if I am being really fancy I get some vegan ice cream.


To learn more about the superfood ingredients in this recipe hare are the links:
Cornmeal Blackstrap molasses Ginger Coconut oil Himalayan Salt Cinnamon