“Tastes just like an oatmeal sandwich cookie!”
READY IN:
40mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Split the vanilla bean lengthwise and scrape the seeds into a saucepan. Add the vanilla pod, milk, cream, coconut crystals, cinnamon stick, and salt; bring to a simmer over medium heat.
  2. Remove from heat, cover and steep for 15 minutes.
  3. Whisk together the cornstarch and yolks in a large bowl.
  4. Slowly whisk in the warm milk mixture, then pour the mixture back into the saucepan. Bring to a boil over medium heat and cook, whisking constantly, until thick. About 3 minutes. (Don't hold me to that! I never time it! LOL).
  5. Stir in the coconut oil. Pour the pudding through a fine-mesh sieve into a bowl; cover with plastic wrap so the plastic is touching the surface of the pudding, and let cool slightly.
  6. Divide most of the cookie crumbles among small glasses or bowls. Top with pudding. Cover with plastic again and refrigerate until cold; about 3 hours.
  7. Top with remaining cookie crumbles.
  8. ENJOY!

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