Eosinophilic Esophagitis Friendly Carob Coconut Pudding
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Learn more →Ingredients
4 servings
- 2 cans (13.5 oz each) full-fat coconut milk
- ¼ cup carob powder
- 3 tbsp arrowroot starch
- 3 tbsp maple syrup
- ¼ tsp ground ceylon cinnamon
- ⅛ tsp ground ginger
- ¼ tsp vanilla powder
- ⅛ tsp fine sea salt
For serving
- coconut cream or toasted coconut flakes, for serving (optional)
Instructions
- 1
In a medium saucepan, whisk together the carob powder, arrowroot starch, Ceylon cinnamon, ginger, and salt until evenly combined. Gradually pour in about 1/2 cup of the coconut milk, whisking constantly to form a smooth, lump-free paste.
- 2
Whisk in the remaining coconut milk and the maple syrup until fully incorporated. Place the saucepan over medium heat and cook, whisking frequently, until the mixture begins to steam and thicken noticeably, about 8–10 minutes.
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