Prep Time: 15 mins
Cook Time: 20 mins
Servings: 6

Ingredients

For the Sauce:

  • 10 oz cranberries (fresh, or frozen then thawed)
  • 1 tsp orange zest
  • 1/3 cup fresh-squeezed orange juice
  • Pinch fine sea salt
  • 2 TBSP raw honey

For the Pudding:

  • 1 TBSP unsalted butter
  • 1 tsp pure vanilla extract
  • 1 (13.5-oz) can  full-fat coconut milk
  • 1 (5.4-oz) can coconut cream
  • 1/2 cup coconut sugar
  • 3 TBSP arrowroot starch
  • Pinch fine sea salt
  • 3 large egg yolks

Directions

  1. Make the sauce: In a large saucepan set over medium-high heat, combine the cranberries, orange zest, orange juice, and a pinch of salt. Bring just to a boil, then reduce heat to medium-low and simmer, stirring occasionally, until berries start to pop open and the sauce thickens slightly, about 10 minutes. Transfer to a large bowl and let cool for 5 minutes. Stir in the honey, then let the mixture cool completely. Once cooled, cover and refrigerate until needed.
  2. Make the pudding: Place the butter and vanilla in a medium bowl. Place a fine-mesh sieve over the bowl and set aside.
  3. In a medium saucepan set over medium heat, whisk together the coconut milk, coconut cream, coconut sugar, arrowroot starch, and a pinch of salt. Cook, whisking continuously, until hot and thick (do not let it boil, but you should see steam start to rise).
  4. In a medium bowl, whisk the egg yolks. Continue whisking the yolks while slowly and continuously drizzling in about 1/2 cup of the hot milk mixture. Reduce the heat under the saucepan to low, then slowly pour the egg/milk mixture back into the pan with the rest of the milk while whisking continuously. Continue to cook, stirring frequently, until pudding thickens, about 3-5 minutes.
  5. Pour the pudding through the sieve into the bowl with the butter and vanilla. Use a clean spatula to stir the pudding until the butter melts and ingredients are well combined.
  6. Divide the pudding among 4-6 serving bowls. Serve warm with cranberry sauce spooned over the top, or cover and refrigerate until ready to serve, spooning the cranberry sauce over the top right before serving.