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Grape Nut Pudding

This old fashioned New England pudding isn’t your Granny’s recipe! We made it extra creamy and dairy-free by replacing milk with Andre Prost Coconut Milk.  This recipe feeds a crowd and is delicious for breakfast or dessert!
20 minutes to assemble
55-60 minutes to bake
Total time: 1 hour and 15-20 minutes
Serves 10
1 tablespoon margarine
3-13.5 oz cans Andre Prost Coconut Milk (found in the baking section)
1 1/4 cups Grape-Nuts cereal
3/4 cup sugar
6 eggs
1 tablespoon vanilla extract
1/4 teaspoon salt
Fresh grated nutmeg (or ground)
Step 1
Preheat oven to 350°F. Place a 9 X 13 inch baking dish in oven. Add margarine and leave in until melted. Remove baking dish from oven and grease dish with melted margarine.
Step 2
In a medium sauce pan, scald Coconut Milk until little bubbles form around edges but not simmering. Remove from heat and stir in cereal. Mix well and let sit 5 minutes.
Step 3
Meanwhile, beat eggs and sugar until well combined. Mix in vanilla extract and salt. Slowly mix one cup of scalded coconut milk into egg mixture whisking constantly (don’t worry if a bit of cereal gets mixed in as well). Slowly add another cup of scalded Coconut Milk, whisking constantly. Finally, while stirring, slowly add tempered egg mixture into sauce pan.
Step 4
Place baking dish inside of roasting pan. Make a water bath by pouring hot water into pan until it reaches one-half way up sides of baking dish. Pour pudding mixture into baking dish and sprinkle top with fresh grated nutmeg, if desired.
Step 5
Carefully place roasting pan into oven (so water in pan doesn’t splash into pudding). Bake 55-60 minutes or until set in middle. Remove pudding from hot water and set dish on a wire rack. It can slightly jiggle in the center and still be done. It will continue to cook after it is out of the oven.

If you have a meat thermometer; cooked custard should not exceed 175°F. Over cooking a custard-like pudding causes the proteins to separate, making the dessert have a curdled look and become watery. Serve warm or cold. Cool and cover.  Refrigerate up to 5 days.