Hazelnut Free Carob Coconut Pudding

Total time2 hr 25 min

Prep time10 min

Cook time15 min

4.6

(7)

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!