Gingerbread…cookies…pudding..whipped cream…peppermint…heaven? Yes, please! Does anyone remember those little pudding cups with the cookie on the bottom? Was there such a thing or am I just dreaming this up? I’m pretty sure there was a thing as I specifically remember pushing the pudding out of the way to get to that crispy cookie on the bottom. Side note, why is everything good always on the bottom?
Those pudding cups are a distant memory from my childhood, but obviously one that had a lasting impression. So after making the thin & crispy gingerbread cookies and the drama of them getting way too thin and way too crispy, the great idea popped into my head of crushing them into pudding. Because we don’t let food go to waste and they still tasted darn good and with creamy, silky pudding you would never know just how thin they got.
So gingerbread pudding cups it is. I secretly made these in memory of our beloved dog we had to put down way too early in life yesterday. He didn’t eat much people food, but he did love to lick up some pudding (not that any pudding would ever make it to my floor. EEEK! Check out instagram for more of the shenanigans that happen in our house).
Kip was his name. He was a rescue dog that the hubs and I got right before we were married. I know, pretty sentimental right? Needless to say it has been a rough few days in our house, from knowing it was going to happen, to it actually happening. Before his passing he was able to do the one thing he loved most in life, next to pudding of course, and that was run. His mission in life was to run and he was great at it, outrunning all of us most days. Unfortunately this was not the start to the Christmas season we intended on but we will still made the best of it and ate these pudding cups in memory of him.
It has been quiet around our house lately. The one thing I really miss is the clicking of his paws on the hard wood floor at night. He was always there, watching, protecting and helping us all to rest a little bit better. We will miss you Kippy, but we know you are better off this way. Lets get back to the pudding cups before I lose it again. What can heal a broken heart more than pudding? Possibly the coconut whipped cream and crushed peppermint on top. It is the combo that seals the deal on this one. So bake some cookies for Santa tonight and some pudding for the reindeer and then enjoy yourself the secret combo.
- 2 14 oz. Can Coconut Milk (BPA - free)
- 2 Tbsp Coconut Sugar
- 2 Eggs
- 2 Tbsp + 1 Tsp Arrowroot Powder or Tapioca Starch
- 2 tsp Cinnamon
- 1 tsp Ground Ginger
- ½ tsp Ground Nutmeg
- ¼ tsp Allspice
- 2 Tbsp Sorghum
- 2 Tbsp Butter, cut into small pieces
- 2 Tbsp Peppermints
- 4 Crispy Ginger Cookies
- Add 1 can coconut milk and sugar to a small pot and heat over low-medium heat, bringing it to a simmer.
- Meanwhile, whisk eggs and add in arrowroot powder, spices and sorghum.
- Pour one ladle of the steaming milk into the egg mixture, whisking constantly to prevent clumping.
- Turn the pot of coconut milk to low and slowly add the egg mixture, whisking until thickened.
- Once it thickens, remove from heat and stir in butter.
- Pour into a large bowl, cover and cool until well chilled.
- When serving, crush the ginger cookies into the bottom and top with pudding.
- Use 1 can coconut milk to make coconut whipped cream and top with crushed peppermint.