Makes 2 servings.
Update: Since there are a lot of people, who can’t have gluten but are not intolerant to corn, I also indicated how much corn starch you need for this recipe. Using corn starch makes the recipe cheeper to make.
A few words about the ingredients:
- A major component of the pudding is coconut cream. Coconut and water content of the cream may separate when chilled. This is normal, but if this happens use only the creamy, fatty coconut content for the recipe.
- To sweeten this dessert I use birch xylitol. If you don’t have corn intolerance, you can use corn xylitol as well. Those whose body is not used to xylitol should use an other type of sweetener, since xylitol can have a laxative effect when consumed in larger amounts.
- 3 dl water + 1.5 tbsp cold water
- 30 g coconut cream
- 30 g unsweetened, unseasoned apple sauce (homemade apple sauce recipe here, or you can use 100% apple baby dessert as well).
- 15 g unsweetened cocoa powder (20–22%).
- 20 g birch xylitol
- 1/4 tsp Bourbon vanilla powder
- a small pinch of salt
- 15 g arrowroot powder (for those who don’t have corn intolerance: you’ll need 18 g of corn starch).
- Mix the cocoa powder with xylitol, Vanilla Powder and salt.
- In a pot, whisk 3 dl water with the coconut cream and apple sauce. It is important to use a whisk to make the pudding creamy.
- Start heating the liquid over low heat. Add the dry mix to the liquid while whisking constantly.
- Cook the pudding for 1–2 minutes over low heat, whisking constantly. Then turn the heat higher, and let the pudding simmer.
- Mix arrowroot powder with the 1.5 tbsp cold water until dissolved. (If you use corn starch, mix it with 2.5 tbsp of cold water.)
- When the pudding starts to simmer, add the arrowroot liquid while whisking constantly. (If you use corn starch, wait until the pudding starts to boil, then add the starch liquid.) Whisk slowly and wait until it thickens. It won’t be as thick as pudding yet, the final texture shall be reached while cooling. As soon as it starts to thicken, cook for 15–30 seconds, then remove it from the heat, for arrowroot powder will lose its thickening power when overboiled.
- Serve the hot pudding into glasses. Let them cool then chill for 1–2 hours. It is worth to wait for 1–2 hours before serving for flavors can mingle together.
I learned the method of making a creamy pudding from Alia’s video.