Puddin’
Puddin’ takes about 5 minutes from beginning to end. This gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipe serves 2 and costs $1.97 per serving. This side dish has 334 calories, 4g of protein, and 21g of fat per serving. Many people made this recipe, and 143 would say it hit the spot. A mixture of vanillan extract, unsweetened coconut flakes, pumpkin puree, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is brought to you by Mangia Blog. With a spoonacular score of 82%, this dish is tremendous. Puddin' Cones, Puddin' Pops, and Puddin Place Eggs are very similar to this recipe.
Servings: 2
Preparation duration: 5 minutes
Ingredients:
coconut cream (scrape this off of the top of the canned coconut milk and reserve for topping), optional
½ c. + 2 T. full-fat coconut milk
¼ c. pure maple syrup
¼ c. pure pumpkin puree
¼ c. unsweetened cocoa powder
¼ c. unsweetened coconut flakes, toasted
1 t. pure vanilla extract
Equipment:
food processor
ramekin
Cooking instruction summary:
Place all of the ingredients, except for the toasted coconut in a large food processor, blend until smooth.Pour into two individual baking ramekins and serve chilled topped w/ toasted coconut and a dollop of coconut cream.
Step by step:
1. Place all of the ingredients, except for the toasted coconut in a large food processor, blend until smooth.
2. Pour into two individual baking ramekins and serve chilled topped w/ toasted coconut and a dollop of coconut cream.
Nutrition Information:
covered percent of daily need
