Paleo Vanilla Pudding Cooking Guide

• Gather all your ingredients and measure them out. This will make the cooking process smooth and enjoyable.
• In a mixing bowl, whisk together the egg yolk and maple syrup until well combined. This mixture should be creamy and smooth.
• In a medium saucepan over medium heat, pour in the full-fat coconut milk. Stir occasionally until it begins to simmer, but do not let it boil.
• Once the coconut milk is simmering, gradually whisk in the tapioca flour until it dissolves completely. This will help thicken the pudding.
• To avoid scrambling the egg yolk, slowly add a small amount of the hot coconut milk to the egg yolk mixture, whisking continuously to temper.
• Pour the tempered egg mixture back into the saucepan with the remaining coconut milk. Continuously whisk over medium heat until it thickens, about 3-5 minutes.
• Once thickened, remove the saucepan from the heat and stir in the pure vanilla extract.
• Pour the pudding into serving dishes and allow it to cool at room temperature briefly, then refrigerate for at least 2 hours to set. Enjoy chilled!