Ingredients
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1/2 cup teff grain teff grain1/2 cup teff grain
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1 1/2 cups full-fat coconut milk coconut milk1 1/2 cups full-fat coconut milk
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1 cup water water1 cup water
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1/3 cup chopped pitted dates dates1/3 cup chopped pitted dates
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1/4 cup vegan honey or agave syrup vegan honey1/4 cup vegan honey or agave syrup
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1/2 teaspoon ground cardamom ground cardamom1/2 teaspoon ground cardamom
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1/4 teaspoon ground cinnamon ground cinnamon1/4 teaspoon ground cinnamon
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Pinch of salt saltPinch of salt
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1 teaspoon lemon zest lemon zest1 teaspoon lemon zest
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1/2 teaspoon vanilla extract vanilla extract1/2 teaspoon vanilla extract
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Toasted coconut flakes (optional, for garnish) toasted coconut flakesToasted coconut flakes (optional, for garnish)
Directions
Cook the teff pudding and date syrup separately, then swirl together for a beautiful marbled effect. Garnish and enjoy! Teff is a gluten-free ancient grain packed with fiber and nutrients. Adjust the sweetness of the date syrup to your taste. This dessert can be enjoyed warm or chilled and keeps well in the fridge for 2 days.
Steps
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1
Done
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Rinse the teff grains under cold water using a fine mesh sieve. |
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2
Done
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In a medium saucepan, combine rinsed teff, coconut milk, water, cardamom, cinnamon, lemon zest, and salt. |
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3
Done
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Bring to a gentle boil, then reduce heat to low and simmer uncovered, stirring occasionally for 15–20 minutes, until thick and creamy. |
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4
Done
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Stir in the vanilla extract. Remove from heat and let stand to thicken further. |
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5
Done
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Meanwhile, in a small saucepan, combine chopped dates, vegan honey (or agave), and a splash of water. Cook over low heat, mashing the dates with a fork, until a thick syrup forms (about 5 minutes). Stir well and set aside. |
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6
Done
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Spoon the teff pudding into serving bowls or glasses. Swirl 1–2 teaspoons of the spiced date syrup into each serving. |
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7
Done
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Top with extra syrup and toasted coconut flakes if desired. Serve warm or chilled. |
