Easy almond milk pudding

2 cups unsweetened almond milk

3 tablespoons cornstarch

¼ cup light agave syrup

¼ teaspoon salt

1 teaspoon coconut oil

1 teaspoon vanilla bean paste or vanilla extract

In a small bowl, whisk ½ cup of the almond milk with the cornstarch until smooth and lump-free.

In a small saucepan, whisk the remaining 1½ cups almond milk with the agave and salt. Bring to a gentle simmer over medium heat. When you begin to see bubbles on the surface, slowly stream in the almond milk-cornstarch mixture, whisking constantly. Cook until the pudding begins to thicken, about 2 minutes.

Reduce the heat to medium-low. Continue cooking, stirring frequently, until the pudding is thick, about 5 more minutes. Remove the pudding from the heat. Stir in the coconut oil and vanilla bean paste. Scrape the pudding into a medium bowl. Press a piece of plastic wrap directly on the surface and refrigerate until chilled.