Grape Nut Pudding


  • 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)

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. 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.
  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.
  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.
  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.
  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.

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