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Stove Top Butterscotch Maple-Walnut Pudding

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“PUDDING!!!! Need I say more?”
4hrs 30mins

Ingredients Nutrition

  • 2 cups original almond milk (I find that it doesn't overpower the butterscotch flavor of this pudding like coconut milk does)
  • 12 cup organic coconut sugar
  • 1 tablespoon unsulphured blackstrap molasses (I use Plantation brand)
  • 14 cup almond milk
  • 3 tablespoons cornstarch or 3 tablespoons arrowroot
  • 3 large egg yolks
  • 1 12 tablespoons organic virgin coconut oil
  • 1 teaspoon pure vanilla extract
  • 12 cup walnut pieces
  • 14 cup pure grade b maple syrup


  1. In a medium saucepan, bring 2 cups of almond milk to a boil. In a bowl, whisk coconut crystals, molasses, 1/4 cup of almond milk, cornstarch, and egg yolks until smooth.
  2. Gradually whisk in HALF of the hot milk, SLOWLY! You don't want to scramble your yolks. Whisk mixture back into remaining hot milk in the pan.
  3. Cook over medium heat, whisking until mixture comes to a boil; reduce heat slightly and cook for 2 minutes, whisking frequently.
  4. Remove pan from heat; add coconut oil and vanilla, stirring until well combined.
  5. Pour into 4 serving glasses or bowls and refrigerate at least 4 hours or overnight.
  6. In a small bowl combine walnuts and maple syrup; spoon over chilled pudding.
  7. ENJOY!

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