1 can organic coconut milk (13.66 oz.)
1½ Tbsp. molasses
3 Tbsp. maple syrup
1 tsp. ground ginger
½ tsp. cinnamon
¼ tsp. nutmeg
¼ tsp. ground cloves
½ tsp. vanilla
Pinch of salt
1½ Tbsp. kudzu dissolved in 1½ Tbsp. water to make a slurry


In a saucepan, combine coconut milk, molasses, maple syrup, spices, vanilla and salt over medium heat. Bring to a boil and reduce to a simmer. Continually whisk the pudding and add in the kudzu slurry. Whisk until the pudding thickens and transfer to a glass bowl to cool. Serve warm or chilled, such as with Maple Cashew Cream (available in the Desserts section).


Serves 4