Golden Milk Pudding Recipe

Inspired by Higgins

Time40m

Serves4

sweetened turmeric and ginger pudding, stone fruit compote, toasted pepita and oat clusters

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

1
Make the Golden Milk Pudding
In a saucepan over medium heat, combine coconut milk, almond milk, turmeric powder, ground ginger, maple syrup, vanilla extract, cornstarch, and sea salt. Whisk until smooth.
2
Thicken the Pudding
Continue to cook the mixture, stirring constantly, until it thickens and bubbles, about 5-7 minutes. Remove from heat and let it cool slightly before transferring to serving dishes.
3
Prepare the Stone Fruit Compote
In a separate saucepan, combine diced peaches, plums, honey, and lemon juice. Cook over medium heat until the fruits soften and the mixture becomes syrupy, about 5-8 minutes. Remove from heat and let cool.
4
Make the Toasted Pepita and Oat Clusters
Preheat the oven to 350°F (175°C). In a mixing bowl, combine rolled oats, pepitas, melted coconut oil, maple syrup, cinnamon, and sea salt. Spread the mixture on a baking sheet and bake for 10-12 minutes, or until golden brown, stirring halfway through.
5
Assemble the Dish
Once the pudding has cooled, spoon the stone fruit compote on top of the pudding and sprinkle with the toasted pepita and oat clusters before serving.