Ingredients
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1 can (400 ml) full fat coconut milk (not ultra-refined)
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1 cup (240 ml) water
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1/2 teaspoon sea salt
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1 tablespoon raw unfiltered apple cider vinegar
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1 ripe banana , sliced (optional)
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1/2 cup (70 g) rolled oats
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1/2 cup (80 g) unsweetened shredded coconut
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1/2 cup (80 g) chia seeds
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1/4 cup (50 g) tapioca starch
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1/4 teaspoon ground cinnamon
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1/4 teaspoon ground cardamom
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1/4 teaspoon ground nutmeg
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1/4 teaspoon ground turmeric
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1/4 teaspoon black pepper
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1 tablespoon maple syrup (or honey if not vegan)
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Optional toppings : chopped nuts, fresh fruit, edible flowers
Directions
Sub_title: Gluten-free, High-fiber, Kid-friendly, Low-carb, Oil-free, Quick & Easy, Raw, Soy-free, Spicy, Superfoods, Vegan, Whole Foods Plant-based, Zero Waste
Description: This creamy and exotic coconut curry pudding is a delightful blend of flavors from various regions of the world. It’s gluten-free, high-fiber, low-carb, oil-free, and whole food plant-based, making it perfect for everyone!
Ingredients:
* 1 can (400 ml) full fat coconut milk (not ultra-refined)
* 1 cup (240 ml) water
* 1/2 teaspoon sea salt
* 1 tablespoon raw unfiltered apple cider vinegar
* 1 ripe banana, sliced (optional)
* 1/2 cup (70 g) rolled oats
* 1/2 cup (80 g) unsweetened shredded coconut
* 1/2 cup (80 g) chia seeds
* 1/4 cup (50 g) tapioca starch
* 1/4 teaspoon ground cinnamon
* 1/4 teaspoon ground cardamom
* 1/4 teaspoon ground nutmeg
* 1/4 teaspoon ground turmeric
* 1/4 teaspoon black pepper
* 1 tablespoon maple syrup (or honey if not vegan)
* Optional toppings: chopped nuts, fresh fruit, edible flowers
Instructions:
1. Add all ingredients except for the optional toppings into a blender and mix until smooth.
2. Pour the mixture into individual serving bowls or a small baking dish. If using a baking dish, you may need to adjust the cooking time later on.
3. Cover the bowls or dish with plastic wrap and place them in the refrigerator for at least 4 hours or overnight. The longer it sets, the firmer the texture will be.
Note: You can also freeze the puddings beforehand by pouring them into ice cube trays and freezing solid. Then, transfer the cubes to a ziplock bag and store them in the freezer for up to 3 months. Simply thaw one or more cubes as needed and enjoy!
Direction:
Remove the puddings from the fridge and allow them to sit at room temperature for about 5 minutes before serving. Serve cold and enjoy!
Number of Servings: 4-6
Difficulty Level: Easy
Nutrition Facts (per serving):
Calories: 250kcal | Carbohydrates: 35g | Protein: 6g | Fat: 18g | Saturated Fat: 14g | Polyunsaturated Fat: 3.5g | Monounsaturated Fat: 0.5g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 150mg | Potassium: 520mg | Fiber: 8g | Sugar: 13g | Vitamin A: 20% | Vitamin C: 10% | Calcium: 10% | Iron: 20%
Total Time Needed for this Recipe: 5 minutes + 4-24 hours
Note: This recipe uses a combination of traditional and modified-Hawaiian methods. The addition of tapioca starch gives the pudding a slightly gelatinous texture without any animal products.
Steps
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1
Done
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Add all ingredients except for the optional toppings into a blender and mix until smooth. |
|
2
Done
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Pour the mixture into individual serving bowls or a small baking dish. If using a baking dish, you may need to adjust the cooking time later on. |
|
3
Done
|
Cover the bowls or dish with plastic wrap and place them in the refrigerator for at least 4 hours or overnight. The longer it sets, the firmer the texture will be. Note: You can also freeze the puddings beforehand by pouring them into ice cube trays and freezing solid. Then, transfer the cubes to a ziplock bag and store them in the freezer for up to 3 months. Simply thaw one or more cubes as needed and enjoy! Direction: Number of Servings: 4-6 Difficulty Level: Easy Nutrition Facts (per serving): |
