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Arrowroot Pudding
A silky, lightly sweetened pudding made from St. Vincent's famous arrowroot starch — simple and elegant.
Prep
10 min
Cook
15 min
Servings
4
Difficulty
Easy
★★★★★
4.6(310 ratings)#arrowroot#pudding#dessert#vincentian#gluten-free
About This Recipe
St. Vincent was once the world's leading producer of arrowroot, and this delicate pudding showcases the starch at its best. Cooked with milk, sugar, and vanilla, it sets into a smooth, glossy dessert that is both light and comforting. It has been a Vincentian kitchen staple for generations.
Ingredients
Serves 4
- 4 tbsparrowroot starch
- 2 cupswhole milk
- 3 tbspsugar
- 1 tspvanilla extract
- ¼ tspcinnamon
- 1 tbspbutter
Instructions
- 1
Make slurry
Mix arrowroot starch with ½ cup of the cold milk until completely smooth.
- 2
Heat milk
Heat remaining milk with sugar and cinnamon in a saucepan over medium heat until just steaming.
- 3
Thicken
Whisk in the arrowroot slurry and stir continuously for 3–5 minutes until the pudding thickens and becomes glossy.
- 4
Finish and pour
Remove from heat, stir in vanilla and butter. Pour into ramekins and cool to room temperature, then refrigerate.
Pro Tips
- →
Never boil arrowroot vigorously — it breaks down and loses its thickening power.
- →
Serve topped with a sprinkle of nutmeg.
Variations
- •
Use coconut milk for a tropical flavour.
- •
Add lime zest for brightness.
Storage
Refrigerate covered up to 3 days.
History & Origin
Arrowroot cultivation in St. Vincent dates back to the 18th century. The island supplied arrowroot to biscuit factories and hospitals worldwide. Arrowroot pudding became a home staple made from the fine starch.
Frequently Asked Questions
Can I substitute cornstarch?
Yes, cornstarch works at the same ratio, though the texture will be slightly less silky.
Nutrition Facts
Per serving (180g / 6.3 oz) · 4 servings total
Calories155kcal
Protein4g
Carbohydrates24g
Fat5g
Fiber0g
Protein4g
Carbs24g
Fat5g
Time Summary
Prep time10 min
Cook time15 min
Total time25 min
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