Cook Time: 10 minutes
Prep Time: 15 minutes, plus 2 hours for chilling
Total Time: 2 hours, 25 minutes
3 tbs cornstarch
¼ cup coconut sugar
⅛ tsp kosher salt
¾ tsp peppermint extract
Coconut whipped cream, for garnish
Peppermint sticks, crushed, for garnish
Add the cornstarch, coconut sugar, and salt to a large saucepan and whisk until combined.
Slowly pour in the truffle creamer, while whisking constantly, until fully incorporated, and no clumps of cornstarch remain.
Place the saucepan over medium heat and, while whisking constantly, let the mixture come up to a boil. Once boiling, continue whisking for an additional two minutes, then remove from heat.
Immediately transfer the pudding to a heatproof bowl and whisk in the butter and peppermint extract.
Cover the bowl and place in the refrigerator. Allow the pudding to fully chill before serving, this should take about 2 hours.
When ready to serve, vigorously whisk the pudding until smooth, then divide into 3-4 cups, top with whipped cream and crushed peppermint sticks, and enjoy!