For the pudding:
1 (14 oz) can full fat coconut milk
½ cup unsweetened almond milk
1/3 cup honey
1 tsp ground cinnamon
2 cups cauliflower florets
2 large egg yolks, beaten
1 tsp pure vanilla extract
For decoration (optional):
1 oz paleo friendly dark chocolate, melted
1 tbsp chopped almonds
Place the cauliflower florets in a food processor and pulse until the mixture resembles rice.
In a saucepan, combine the coconut milk, almond milk, honey, cinnamon, egg yolk and cauliflower rice.
Bring to a simmer over medium heat and let simmer, stirring frequently, about 10-15 minutes, or until thickened.
Do not let boil. Remove from the heat and stir in the vanilla extract.
Cover with plastic wrap and chill in the refrigerator for at least 3 hours before serving.
Divide the melted chocolate and pudding between serving glasses.
Top with chopped almonds and serve.
Recipe by Paleo Grubs